Herbed pork fillet with roast vegetables

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• zookro

  15 December 2010

  zookro rated and commented on this recipe

  

  awful! pork was dry, veg ok, 'sauce' thin.....very disappointed...I have been cooking pork tenderloin recipes recently and this is the worst...does nothing for the pork....and the lemon zest...yuk!

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• Josie

  07 February 2011

  Josie rated and commented on this recipe

  

  Made this but altered it for two people. Added some potatoes to it too, but might leave out the stock next time as it made the veg squishy but still very nice.

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• mrs gee

  10 February 2011

  mrs gee rated and commented on this recipe

  

  Absolutely delicious! I used oregano, parsley and basil instead of the italian herbs. also i didnt have butternut squash or parsnips, so i used a medley of the veg i had..... My husband said it was the best pork dish he has ever tasted! Fantastic!

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• sapphire

  30 March 2011

  sapphire rated and commented on this recipe

  

  really tasty dish, but I wouldn't cook the pork for so long next time. It was a bit dried out.

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• steve69

  29 May 2011

  steve69 rated and commented on this recipe

  

  tasted great, easy to vary the recipe with different veg, will definitely be on the cards in future, thanks.

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• Evelyn

  06 June 2011

  Evelyn rated and commented on this recipe

  

  Unfortunately this recipe didn't work for me. The meat was too dry, the vegetables were too mushy and there was too much stock. Maybe my tenderloin piece was too thin and maybe my vegetable chunks were too small, but I doubt if I will try this again. The flavour was quite nice, but not the 'mouth feel'.

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• joe

  31 October 2011

  joe rated this recipe

  

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• Karen Wilson

  11 November 2011

  Karen Wilson rated and commented on this recipe

  

  This is really really delicious and looks quite impressive when served as well. I made some mash to go with it but it wasn't really needed. It was just a complete meal on it's own. Really yum!

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• arhogs1898

  22 December 2011

  arhogs1898 commented on this recipe

  Great recipe. The only different thing I did was to coat the onions in a little more olive oil, they burned quicker than the other vegetables. Also I had to use carrots instead of parsnips - I've never seen a parsnip in a grocery store here.

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• pmercier

  10 January 2012

  pmercier rated and commented on this recipe

  

  

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• Pam

  29 February 2012

  Pam rated and commented on this recipe

  

  Really tasty. I agree with shorter cooking times for the pork, I did the veg for 20mins then added the pork & apple for 30mins. I used a beef stock (jelly) and the gravy was rich and thick. Left the pork to rest for 10 mins - tender and juicy!

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• TJ recipes

  22 March 2012

  TJ recipes rated and commented on this recipe

  

  This was a really straightforward dish to make and turned out to be excellent, full of flavour and definitely worth making again. You could make it with any kind of vegetables, courgettes would probably work well.

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• katieb

  01 April 2012

  katieb commented on this recipe

  This was very successful and I will definitely do it again. Got pork fillet on offer so only £3 for piece just under 500g so very economical too. Bearing in mind previous comments cooked the veg first at 200 degrees fan oven for about 12 minutes and then turned it down to 180, added the pork and cooked for 15 minutes, then added apple and stock (made with knorr jelly beef stock cube as per previous comment) and cooked another 15 minutes. Left to rest for 10 minutes and was perfect. Served with broccoli. We eat lots of veg so next time would do more veg and possibly add baby potatoes and make it completely one pot. Would also add more herbs and lemon zest to intensify the flavour of the crust. Lovely recipe which is easy to prepare but tastes as though more effort has been put in than actually has!

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• BrendaFlowers

  07 May 2012

  BrendaFlowers rated and commented on this recipe

  

  Have been on the hunt for a pork fillet recipe for a while and this has been best one I've found so far, as it's so versatile. Agree with other comments that it's better to cook veg a bit longer (50 mins) and the pork less (30 mins). Used what veg I had - carrots and sweet potato - and a dessert apple rather than bramley and it was well received. Made a bit of coucous as an accompaniment to soak up the juice which worked very well.

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• Nanny Judy

  21 October 2012

  Nanny Judy commented on this recipe

  I took note of all messages and with this I followed what felt right for my families tastes. Parsnips, sweet potato, carrots, potatoes with whole shallots and courgette made this a full and wholesome meal in a pan. I chose to use a mix of oregano, Thyme and sage. I reduced the amount of liquid used whilst cooking the meat with the veg then removed the veg before adding the remaining stock and reduced it in the pan further. Fantastic flavour family enjoyed this very much.

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• lalybaba

  25 November 2012

  lalybaba rated and commented on this recipe

  

  Had this for lunch today and really enjoyed it. Easy, tastey and hardly any washing up. Exactly what I was looking for. Followed recipe almost to the letter except that I rolled the pork in a mixture of fennel seeds, sage, thyme, salt & fresh ground black pepper in stead of pork seasoning or italian herbs. It's highly likely that I'll do this again.

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• honeybee

  26 November 2012

  honeybee rated and commented on this recipe

  

  This was very tasty and the sauce just the right consistency - nice and sweet from the apple. Pork was a little dry though. Might try putting it under the veg for the second stage.

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• Luke Beecham

  04 December 2012

  Luke Beecham rated and commented on this recipe

  

  not the best. my wife and i both didn't think much of it

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• Sarah

  30 December 2012

  Sarah rated and commented on this recipe

  

  This is delicious and made a very easy Sunday lunch. The parsnips and red onions combined with the stock made a wonderful gravy. We're not keen on squash so omitted this and threw in courgette and baby corn instead of apple as I happened to have some in the fridge to use up. Pork was beautifully tender and will definitely make again.

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• dai

  03 April 2013

  dai commented on this recipe

  well ive just put this together using thyme rosemary and sage and apple sauce and gonna leave to marinade for a few hours have to cook veg separate as wife is veggie so will add pork after portion of veg taken out for wifey fingers crossed also used carrotts baby pots and courgettes just hope cooking times on veg goes ok

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Ingredients

• 4 medium parsnips , peeled and quartered lengthways
• 1 butternut squash (about 650g/1lb 7oz), peeled, seeded and cut into chunks
• 2 red onions , each cut into 8 wedges
• 1 tbsp olive oil
• grated zest of 1 lemon
• 2 tsp pork seasoning or dried mixed Italian herbs
• 500g lean pork tenderloins , in one or two pieces
• 1 medium Bramley apple
• 400ml hot chicken stock

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Difficulty and servings

Serves 4

Preparation and cooking times

Takes around 1½ - 1¾ hours

Low-fat, Super healthy

Ingredients

• 4 medium parsnips , peeled and quartered lengthways
• 1 butternut squash (about 650g/1lb 7oz), peeled, seeded and cut into chunks
• 2 red onions , each cut into 8 wedges
• 1 tbsp olive oil
• grated zest of 1 lemon
• 2 tsp pork seasoning or dried mixed Italian herbs
• 500g lean pork tenderloins , in one or two pieces
• 1 medium Bramley apple
• 400ml hot chicken stock

397 kcalories, protein 34g, carbohydrate 45g, fat 10 g, saturated fat 2g, fibre 12g, salt 0 g

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