Herbed pork fillet with roast vegetables

Name: Herbed pork fillet with roast vegetables
Total time: 1 min
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 tenderloin, in one or two pieces; 1 medium Bramley apple; 400ml hot chicken stock

www.bbcgoodfood.com

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Total: 1 hours, 45 minutes

Servings: 4

Cost: $8.17 /serving

Author : Good Food team

4 servings butternut squash

Herbed pork fillet with roast vegetables

Ingredients

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4 medium parsnips, peeled and quartered lengthways1 butternut squash (about 650 grams/1lb 7 ounces), peeled, seeded and cut into chunks2 red onions, each cut into 8 wedges1 tbsp olive oilgrated zest of 1 lemon2 tsp pork seasoning or dried mixed Italian herbs500 grams lean pork tenderloin, in one or two pieces1 medium Bramley apple400 milliliters hot chicken stock

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Instructions

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Step 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.

Step 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.

Step 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.