Roast pork with lemon gremolata

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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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• 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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• paully g

  15 May 2012

  paully g commented on this recipe

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

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• Angiedecsmit

  30 January 2013

  Angiedecsmit commented on this recipe

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

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• nadine

  30 April 2013

  nadine commented on this recipe

  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

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• nadine

  30 April 2013

  nadine rated and commented on this recipe

  

  Oooops forgot to rate

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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

Ready in 30-40 minutes

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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