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Herbed pork fillet with roast vegetables

Herbed pork fillet with roast vegetables

A star rating of 4.2 out of 5.51 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Takes around 1½ - 1¾ hours
  • Easy
  • Serves 4

A one pan low-fat roast with pork and herbed vegetables - healthy, hearty and 3 of your 5-a-day

  • Healthy
  • Low calorie
  • Low fat
Nutrition:
HighlightNutrientUnit
low inkcal396
low infat9g
saturates2g
carbs38g
sugars21g
fibre13g
protein34g
low insalt0.79g
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Ingredients

  • 4 medium parsnips, peeled and quartered lengthways
  • 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
  • grated zest of 1 lemon
  • 2 tsp pork seasoning or dried mixed Italian herbs
  • 500g lean pork tenderloin, in one or two pieces
  • 1 medium Bramley apple
  • 400ml hot chicken stock

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, October 2002

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Overall rating

A star rating of 4.2 out of 5.51 ratings
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