Herbed Pork Fillet With Roast Vegetables
This recipe combines the sweetness of butternut squash, the earthy flavors of parsnips, and the savory goodness of pork tenderloin to create a delicious and wholesome meal. The tender pork pairs perfectly with the roasted vegetables, creating a colorful and satisfying dish that will surely impress your guests. With a hint of lemon zest, this recipe is bursting with flavor and is perfect for a cozy family dinner or special occasion.
— Constant Cookbook
Ingredients
- 4 medium parsnips , peeled and quartered lengthways
- 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
- grated zest of 1 lemon
- 2 tsp pork seasoning or dried mixed Italian herbs
- 500g lean pork tenderloins , in one or two pieces
- 1 medium Bramley apple
- 400ml hot chicken stock
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.
Yield
Serves 4
Nutrition
- Calories: 396 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 38 grams carbohydrates
- Sugar Content: 21 grams sugar
- Fiber Content: 13 grams fiber
- Protein Content: 34 grams protein
- Sodium Content: 0.79 milligram of sodium
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