Roast pork with lemon gremolata

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

Recipe uploaded by

Sarah Randell

8 ratings 4

Recipe by Sarah Randell

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Tested

Difficulty and servings

Serves 3

Preparation and cooking times

Ready in 30-40 minutes

Low-fat, Super healthy

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.
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.
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

Recipe from Good Food magazine, September 2002.

Latest comments and suggestions

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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lseastwood

06 March 2011

lseastwood rated and commented on this recipe

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

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brrrm brrrm

15 August 2011

brrrm brrrm rated and commented on this recipe

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

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magsf

06 October 2011

magsf commented on this recipe

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

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Siri

31 October 2011

Siri rated and commented on this recipe

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.

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