Herbed pork fillet with roast vegetables

Herbed pork fillet with roast vegetables

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(44 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
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  • 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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25th Nov, 2012
Had this for lunch today and really enjoyed it. Easy, tastey and hardly any washing up. Exactly what I was looking for. Followed recipe almost to the letter except that I rolled the pork in a mixture of fennel seeds, sage, thyme, salt & fresh ground black pepper in stead of pork seasoning or italian herbs. It's highly likely that I'll do this again.
20th Apr, 2014
I am just about to make this for Sunday lunch but am going to use your suggestionof the fennel seeds as it sounds lovely!!
21st Oct, 2012
I took note of all messages and with this I followed what felt right for my families tastes. Parsnips, sweet potato, carrots, potatoes with whole shallots and courgette made this a full and wholesome meal in a pan. I chose to use a mix of oregano, Thyme and sage. I reduced the amount of liquid used whilst cooking the meat with the veg then removed the veg before adding the remaining stock and reduced it in the pan further. Fantastic flavour family enjoyed this very much.
brendaflowers's picture
7th May, 2012
Have been on the hunt for a pork fillet recipe for a while and this has been best one I've found so far, as it's so versatile. Agree with other comments that it's better to cook veg a bit longer (50 mins) and the pork less (30 mins). Used what veg I had - carrots and sweet potato - and a dessert apple rather than bramley and it was well received. Made a bit of coucous as an accompaniment to soak up the juice which worked very well.
1st Apr, 2012
This was very successful and I will definitely do it again. Got pork fillet on offer so only £3 for piece just under 500g so very economical too. Bearing in mind previous comments cooked the veg first at 200 degrees fan oven for about 12 minutes and then turned it down to 180, added the pork and cooked for 15 minutes, then added apple and stock (made with knorr jelly beef stock cube as per previous comment) and cooked another 15 minutes. Left to rest for 10 minutes and was perfect. Served with broccoli. We eat lots of veg so next time would do more veg and possibly add baby potatoes and make it completely one pot. Would also add more herbs and lemon zest to intensify the flavour of the crust. Lovely recipe which is easy to prepare but tastes as though more effort has been put in than actually has!
22nd Mar, 2012
This was a really straightforward dish to make and turned out to be excellent, full of flavour and definitely worth making again. You could make it with any kind of vegetables, courgettes would probably work well.
29th Feb, 2012
Really tasty. I agree with shorter cooking times for the pork, I did the veg for 20mins then added the pork & apple for 30mins. I used a beef stock (jelly) and the gravy was rich and thick. Left the pork to rest for 10 mins - tender and juicy!
10th Jan, 2012
22nd Dec, 2011
Great recipe. The only different thing I did was to coat the onions in a little more olive oil, they burned quicker than the other vegetables. Also I had to use carrots instead of parsnips - I've never seen a parsnip in a grocery store here.
11th Nov, 2011
This is really really delicious and looks quite impressive when served as well. I made some mash to go with it but it wasn't really needed. It was just a complete meal on it's own. Really yum!


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