Roast pork with lemon gremolata

Roast pork with lemon gremolata

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(10 ratings)

Ready in 30-40 minutes


Serves 3
A quick roast with an Italian flavour, and low in fat - sounds too good to be true?

Nutrition and extra info

  • Healthy


  • kcal244
  • fat12g
  • saturates3g
  • carbs7g
  • sugars0g
  • fibre4g
  • protein27g
  • salt2.4g
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  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 medium-sized red onion, thinly sliced
  • 300g pork tenderloin fillet, trimmed
  • 2 tsp fennel seed

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 tsp sea salt
  • 150ml hot vegetable stock
  • 175g frozen broad bean

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 1 garlic clove, finely chopped
  • finely grated zest of 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 rounded tbsp finely chopped fresh parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments (14)

vrog's picture

The ingredients don't look that special but put them together in a special way and wow!,

roccagorgeous's picture

Oooops forgot to rate

roccagorgeous's picture

Can never find enough low fat recipes to use with pork fillet especially with me not being a lover of both fennel and broad beans! Why bother you might say, well am soooo glad I did, I used frozen broad beans and removed the nasty outer skin, I also added the garlic to the dish rather than raw, the outcome was a super tasty dish....I served it with sweet potato wedges. This will be a regular dish in our house. Yum yum

angiedecsmith's picture

Is it ok to prepare stage one ahead by searing the pork & assembling in dish? Have guests & don't want to be frying etc.

paulintotley's picture

i wondered what this would be like with chicken or some other green veg?

sirild's picture

Used tinned flageolet beans and added a tiny bit of chilli in the stock. Clean plates all around - the gremolata certainly does lift it. Will make again.

magsf23's picture

Looking forward to cooking this - it looks delicious. Do I put the broad beans in frozen or defrost them first?

cathysuzuki's picture

I used fresh broad beans instead of frozen and they took longer to cook. Maybe parboil them first? Still delicious and easy to prepare though

lseastwood's picture

Raw garlic a bit overpowering. It tasted fine, but after other people's rave reviews I was a bit disappointed. Very easy to make.

hardwick's picture

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.

abbeybel4's picture

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

danielasimpson's picture

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...

eleanormayo's picture

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

gingerdiana's picture

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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