Herbed pork fillet with roast vegetables

Herbed pork fillet with roast vegetables

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(45 ratings)

Takes around 1½ - 1¾ hours


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

Nutrition and extra info

  • Healthy


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


  • 4 medium parsnips, peeled and quartered lengthways



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

  • 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



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

  • 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


  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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Jess Powell's picture
Jess Powell
1st Sep, 2019
Really disappointed with this recipe. Followed it to a T. The pork was cooked for far too long (55 mins in total, as stated in the recipe) and came out like old boot. Some of the middle slices were just ok but the rest was awfully chewy. Definitely knock 10-15mins off the cooking time. I agree with others, roast the veg separately for a bit first to ensure it's crisp as the parsnip came out soft and not nicely caramelised at all when cooked altogether. This could have beeen a nice thing but the instructions do not ensure it can be well executed sadly.
6th Oct, 2018
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
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.
21st Mar, 2017
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's picture
30th Jan, 2017
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.
9th Feb, 2016
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!
6th Feb, 2016
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
14th Dec, 2015
This is so great amazing....going to be doing it again for Christmas !!!
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
9th Feb, 2015
Great (;!!!!


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