Roast pork with lemon gremolata

Roast pork with lemon gremolata

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(17 ratings)

Ready in 30-40 minutes


Serves 3
A quick roast with an Italian flavour, and low in fat - sounds too good to be true?

Nutrition and extra info

  • Healthy


  • kcal244
  • fat12g
  • saturates3g
  • carbs7g
  • sugars0g
  • fibre4g
  • protein27g
  • salt2.4g
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  • 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…

  • 1 medium-sized red onion, thinly sliced
  • 300g pork tenderloin fillet, trimmed
  • 2 tsp fennel seed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 tsp sea salt
  • 150ml hot vegetable stock
  • 175g frozen broad bean
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…

  • 1 garlic clove, finely chopped
  • finely grated zest of 1 lemon



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

  • 1 rounded tbsp finely chopped fresh parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Preheat the oven to 200C/gas 6/fan 180C. Heat half the oil in a non-stick frying pan and cook the onion over a low heat for 5 minutes. Tip into a 20x15cm ovenproof dish. Heat the remaining oil in the pan, add the pork and lightly brown on all sides for 5 minutes, then sit it on top of the onions. Crush together the fennel seeds, sea salt and a grinding of black pepper and sprinkle over the pork.

  2. Bring the stock to the boil, then pour over the pork. Roast in the oven for 15 minutes. Add the beans and roast for another 5-7 minutes, or until the pork is cooked.

  3. Mix the garlic with the lemon zest and parsley. Slice the pork, put on top of the beans and onions and sprinkle with the garlic mixture.

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Comments, questions and tips

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Sean Lewis
21st Jan, 2019
Wow this was inedible, the combination of salt, fennel and raw garlic completely overpowers any other flavour in this dish, great if you like a dish that takes a tenderiser to your tastebuds, but its a no from me.
31st Jan, 2016
The ingredients don't look that special but put them together in a special way and wow!,
30th Apr, 2013
Oooops forgot to rate
30th Apr, 2013
Can never find enough low fat recipes to use with pork fillet especially with me not being a lover of both fennel and broad beans! Why bother you might say, well am soooo glad I did, I used frozen broad beans and removed the nasty outer skin, I also added the garlic to the dish rather than raw, the outcome was a super tasty dish....I served it with sweet potato wedges. This will be a regular dish in our house. Yum yum
30th Jan, 2013
Is it ok to prepare stage one ahead by searing the pork & assembling in dish? Have guests & don't want to be frying etc.
15th May, 2012
i wondered what this would be like with chicken or some other green veg?
31st Oct, 2011
Used tinned flageolet beans and added a tiny bit of chilli in the stock. Clean plates all around - the gremolata certainly does lift it. Will make again.
6th Oct, 2011
Looking forward to cooking this - it looks delicious. Do I put the broad beans in frozen or defrost them first?
cathysuzuki's picture
15th Aug, 2011
I used fresh broad beans instead of frozen and they took longer to cook. Maybe parboil them first? Still delicious and easy to prepare though
6th Mar, 2011
Raw garlic a bit overpowering. It tasted fine, but after other people's rave reviews I was a bit disappointed. Very easy to make.


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