Roast pork with lemon gremolata

Recipe uploaded by

Sarah Randell

5 ratings

Recipe by Sarah Randell

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1. Preheat the oven to 200C/gas 6/fan 180C. Heat half the oil in a non-stick frying pan and cook the onion over a low heat for 5 minutes. Tip into a 20x15cm ovenproof dish. Heat the remaining oil in the pan, add the pork and lightly brown on all sides for 5 minutes, then sit it on top of the onions. Crush together the fennel seeds, sea salt and a grinding of black pepper and sprinkle over the pork.
2. Bring the stock to the boil, then pour over the pork. Roast in the oven for 15 minutes. Add the beans and roast for another 5-7 minutes, or until the pork is cooked.
3. Mix the garlic with the lemon zest and parsley. Slice the pork, put on top of the beans and onions and sprinkle with the garlic mixture.

244 kcalories, protein 27g, carbohydrate 7g, fat 12 g, saturated fat 3g, fibre 4g, salt 2.4 g

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• Diana

  06 January 2008

  Diana commented on this recipe

  We used butter beans instead of kidney beans. Did not like the idea of raw garlic so put this inat the same time as the fennel seeds etc. It was truly delicious.

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• Diana

  11 January 2008

  Diana rated this recipe

  

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• Belkey

  15 February 2008

  Belkey rated and commented on this recipe

  

  This is a firm favourite, fantastic flavours and very impressive. Would give it more than 5 stars if I could!

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• Daniela

  20 March 2008

  Daniela rated and commented on this recipe

  

  I love this recipe, its easy to make and i too used butter beans as i coudn't get broad beans. But i followed each step, smell in the kitchen was gorgeous and the taste was just delicious... My husband asked when can we have this again before he finished off his plate. I'll make this again & again & again...

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• Abbey

  22 April 2008

  Abbey rated and commented on this recipe

  

  we used tinned broad beans as couldnt get frozen. Very tasty, easy to make, maybe use less fennel though. would definately have it again

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• Kate123

  13 January 2009

  Kate123 rated and commented on this recipe

  

  I found this dish to be delicious. The smell of pork and fennel cooking together gets me excited. Unline Diana, I think the raw garlic, lemon and parsley is what really lifts the dish to a new level.

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Ingredients

• 1 tbsp olive oil
• 1 medium-sized red onion , thinly sliced
• 300g pork tenderloins fillet, trimmed
• 2 tsp fennel seeds
• 1 tsp sea salt
• 150ml hot vegetable stock
• 175g frozen broad beans
• 1 garlic clove , finely chopped
• finely grated zest of 1 lemon
• 1 rounded tbsp finely chopped fresh parsley

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Difficulty and servings

Serves 3

Preparation and cooking times

Low-fat, Super healthy

Ingredients

• 1 tbsp olive oil
• 1 medium-sized red onion , thinly sliced
• 300g pork tenderloins fillet, trimmed
• 2 tsp fennel seeds
• 1 tsp sea salt
• 150ml hot vegetable stock
• 175g frozen broad beans
• 1 garlic clove , finely chopped
• finely grated zest of 1 lemon
• 1 rounded tbsp finely chopped fresh parsley

244 kcalories, protein 27g, carbohydrate 7g, fat 12 g, saturated fat 3g, fibre 4g, salt 2.4 g

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