- Cook Time: 20 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 397
- Carbohydrate Content: 45g
- Fat Content: 10g
- Fiber Content: 12g
- Protein Content: 34g
- Saturated Fat Content: 2g
- Sodium Content: 0g
- Sugar Content: 0g
Herbed pork fillet with roast vegetables Recipe
Herbed pork fillet with roast vegetables is a Healthy pork recipe for 4 people, takes only 20 mins; recipe has parsnip, butternut squash and red onion.
Ingredients
- Olive Oil - 1 tbsp olive oil
- Red Onion - 2 red onions, each cut into 8 wedges
- Lemon - grated zest of 1 lemon
- Butternut Squash - 1 butternut squash (about 650g/1lb 7oz), peeled, seeded and cut into chunks
- Chicken Stock - 400ml hot chicken stock
- Parsnip - 4 medium parsnips, peeled and quartered lengthways
- Bramley Apple - 1 medium Bramley apple
- Pork Tenderloin - 500g lean pork tenderloin, in one or two pieces
- Pork Seasoning - 2 tsp pork seasoning or dried mixed Italian herbs
Instructions
- 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.
- 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.
- 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.