Roast pork with lemon gremolata

Roast pork with lemon gremolata

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(10 ratings)

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Cooking time

Ready in 30-40 minutes

Skill level

Easy

Servings

Serves 3

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

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition

kcalories
244
protein
27g
carbs
7g
fat
12g
saturates
3g
fibre
4g
sugar
0g
salt
2.4g

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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Method

  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.

Recipe from Good Food magazine, September 2002

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Comments

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roccagorgeous's picture
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Oooops forgot to rate

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

gingerdiana's picture
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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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