Herbed pork fillet with roast vegetables

Healthy pork recipe for 4 people, takes only 20 mins; recipe has parsnip, butternut squash, red onion, olive oil, lemon, pork seasoning, pork tenderloin, bramley apple and chicken stock.

Herbed pork fillet with roast vegetables

Herbed pork fillet with roast vegetables

Recipe by Chef Soomro Course: Healthy pork
Servings

4

servings
Prep time

20 mins

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

Directions

  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.