Herbed pork fillet with roast vegetables

Name: Herbed pork fillet with roast vegetables
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 mediums 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; 1 grated zest of lemon; 2 teaspoons pork seasoning or dried mixed Italian herbs; 500 grams lean pork tenderloin, in one or two pieces; 1 medium Bramley apple; 400 milliliters hot chicken stock

Herbed pork fillet with roast vegetables requires about 1 hour and 45 minutes from start to finish. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 1185 calories, 19g of protein, and 96g of fat per serving. This recipe serves 4. It works well as an expensive main course. Head to the store and pick up lemon zest, bramley apple, pork seasoning, and a few other things to make it today.

Instructions

Preheat the oven to 200C/ gas 6/fan 180C. Put all the vegetables into a roasting tin.

Ingredients you will need

Vegetable

Equipment you will use

Oven

Drizzle with the olive oil, season with salt and pepper, then toss everything together.

Ingredients you will need

Salt And Pepper

Olive Oil

On a plate, mix together the lemon zest and pork seasoning or herbs.

Ingredients you will need

Pork Seasoning

Lemon Zest

Herbs

Roll the pork tenderloin in the mixture, then put it on top of the vegetables. Roast for 40 minutes.

Ingredients you will need

Pork Tenderloin

Vegetable

Roll

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.

Ingredients you will need

Apple

Stock

Pork

Equipment you will use

Frying Pan

Equipment

Oven

Frying Pan

Ingredients

Servings:

4mediums

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 1Tbsp

olive oil 1

grated zest of lemon 2teaspoons

pork seasoning or dried mixed Italian herbs 500grams

lean pork tenderloin, in one or two pieces 1medium

Bramley apple 400milliliters

hot chicken stock

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Bodega DiamAndes Uco Malbec with a 4.7 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.