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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6th Jun, 2011
Unfortunately this recipe didn't work for me. The meat was too dry, the vegetables were too mushy and there was too much stock. Maybe my tenderloin piece was too thin and maybe my vegetable chunks were too small, but I doubt if I will try this again. The flavour was quite nice, but not the 'mouth feel'.
29th May, 2011
tasted great, easy to vary the recipe with different veg, will definitely be on the cards in future, thanks.
30th Mar, 2011
really tasty dish, but I wouldn't cook the pork for so long next time. It was a bit dried out.
10th Feb, 2011
Absolutely delicious! I used oregano, parsley and basil instead of the italian herbs. also i didnt have butternut squash or parsnips, so i used a medley of the veg i had..... My husband said it was the best pork dish he has ever tasted! Fantastic!
josie9's picture
7th Feb, 2011
Made this but altered it for two people. Added some potatoes to it too, but might leave out the stock next time as it made the veg squishy but still very nice.
15th Dec, 2010
awful! pork was dry, veg ok, 'sauce' thin.....very disappointed...I have been cooking pork tenderloin recipes recently and this is the worst...does nothing for the pork....and the lemon zest...yuk!
16th Nov, 2010
Brilliant recipe. Made a really nice change from our normal sunday roast. Used carrots instead of the squash which worked well and best of all not much washing up!
4th Nov, 2010
We really enjoyed this dish! I would recommend a little less time in the oven for the pork but apart from that it was delicious! I used red onion, carrots, parsnips and new potatoes and this was yummy! Will certianly be making this again!
26th Sep, 2010
The pork probably needs 10 minutes less in the oven, and the veg needs a little longer. If I make it again, I'd roast the veg separately from the pork so that the veg is not in the stock and can go crispier. So the apple, pork and stock would be in a different tray. Definitely good potential though. And the lemon and herb crust is beautiful.
25th Jun, 2010
This was a very good recipe. I also used pork gravy granules with the sauce. It made the dish less dry


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