• 450-550g of pork tenderloin, cut into 8 pieces
  • 1 large red onion, peeled and thinly sliced
  • 2-4 garlic cloves, crushed (depending on taste)
  • 4 carrots, cut into sticks
  • 2-3 parsnips, cut into sticks
  • 350 ml of chicken stock/gravy
  • 2 tsp olive oil
  • 1 tsp mixed herbs
  • salt & pepper


  • STEP 1
    Preheat oven to 200C/fan 180/gas 6.
  • STEP 2
    Add the olive oil to a large frying pan (or hob safe deep oven dish) and add the garlic and onion for 2-3 minutes.
  • STEP 3
    Next add the carrots and parsnips. After 2-3 minutes add the pork and brown on both sides for 5 minutes.
  • STEP 4
    Season well and add the mixed herbs.
  • STEP 5
    Add the chicken stock/gravy and let it boil. Then reduce heat and let simmer for five minutes.
  • STEP 6
    Transfer to a deep oven tray and place in the oven for 35-45 minutes, turning occasionally.
  • STEP 7
    Remove from the oven and leave to rest for several minutes. Serve with roast potatoes.

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