Herbed pork fillet with roast vegetables

Herbed pork fillet with roast vegetables

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(42 ratings)

Takes around 1½ - 1¾ hours

Easy

Serves 4
A one pan low-fat roast with pork and herbed vegetables - healthy and hearty

Nutrition and extra info

  • Healthy

Nutrition:

  • kcal397
  • fat10g
  • saturates2g
  • carbs45g
  • sugars0g
  • fibre12g
  • protein34g
  • salt0g
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Ingredients

  • 4 medium parsnips, peeled and quartered lengthways
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 1 butternut squash (about 650g/1lb 7oz), peeled, seeded and cut into chunks
  • 2 red onions, each cut into 8 wedges
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

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

  • grated zest of 1 lemon
    Lemon

    Lemon

    le-mon

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

  • 2 tsp pork seasoning or dried mixed Italian herbs
  • 500g lean pork tenderloin, in one or two pieces
  • 1 medium Bramley apple
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 400ml hot chicken stock

Method

  1. Preheat the oven to 200C/ gas 6/fan 180C. Put all the vegetables into a roasting tin. Drizzle with the olive oil, season with salt and pepper, then toss everything together.

  2. On a plate, mix together the lemon zest and pork seasoning or herbs. Roll the pork tenderloin in the mixture, then put it on top of the vegetables. Roast for 40 minutes.

  3. Peel and core the apple and cut it into chunks. Scatter the pieces into the roasting tin, then pour in the hot stock and cook for a further 15-20 minutes. Slice the pork, arrange on a platter with the veg, then spoon the pan juices on top.

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Comments, questions and tips

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cookingcaroline
6th Oct, 2018
5.05
Really enjoyed this - a hit with all the family! For 5 of us I did two pork tenderloins and added 5 Charlotte potatoes too. I cooked it at 190 C and gave the veg a 20 minute head start (minus the onion which I added later with the pork). Cooked pork 20 minutes then added stock and apple for another 20. Will definitely make again.
Teresa Tye's picture
Teresa Tye
2nd Sep, 2018
5.05
Absolutely delicious. We could have eaten it all over again. I just used the vegetables that I already had.....potatoes, carrots, swede, red onions.....all cut into smallish cubes to ensure well cooked. I cut the pork fillet into two and cooked the whole lot in a cast iron dish. I highly recommend this recipe.
Colski0118
21st Mar, 2017
3.05
Not bad - followed recipe as above but like several of the comments would suggest longer cooking of the veg (especially if quite chunky) and less on the meat (especially on thinner / butterflied tenderloin) otherwise it dries up. Probably will try Claudia21 suggestion to oil the meat to keep it moist next time and will swap the Bramley with a dessert apple as i found it quite tart.
laffingnomi
30th Jan, 2017
4.05
Simple and very tasty. Swapped the squash for pumpkin, added a splash of balsamic to the vegetables,used eating apple as didn't have a bramley- served with mash and green beans was a lovely meal and would do it again.
Anastaciawilde
9th Feb, 2016
5.05
Perfect for us; even the super fussy 4 year old yummed his up and asked for more. Trying it tonight with sweet potato instead of the squash as he pulled a face at the soft texture.. Fingers crossed it will be a winner!
andriaph
6th Feb, 2016
1.05
Awful. The meat was dry, the veg uncooked and overly a particularly tasteless meal. Neither me or my hubby liked it. The dog ate all the meat at the end of the day :(
EveryWitchWay's picture
EveryWitchWay
14th Dec, 2015
5.05
This is so great amazing....going to be doing it again for Christmas !!!
Nandavies
19th Oct, 2015
This is a very good base recipe for pork fillet . I changed the vegetables to suit what I had in. No parsnips or squash. Used carrots, potatoes and a yellow pepper instead. The other thing I changed was the oil. I used coconut oil because you can cook at higher temperatures with it and also I prefer the taste. All in all it was a very successful dish and it made loads. Hope it will reheat for tonight's tea.
EveryWitchWay's picture
EveryWitchWay
9th Feb, 2015
5.05
Great (;!!!!
curryhead
8th Feb, 2015
4.05
made yesterday, the juices were great, took a bit longer to cook the pork through to my wifes liking. Think i would put a couple of cloves of garlic in next time.

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