Pork Fillet with Roasted Vegetables
This hearty and flavorful meal combines roasted vegetables with tender, seasoned pork for a satisfying dish. The parsnips, butternut squash, and red onions are tossed with olive oil, lemon zest, and a blend of pork seasoning or mixed Italian herbs, then roasted to caramelized perfection. While the vegetables roast, the lean pork tenderloin is seared to lock in its natural juices, then simmered with apple slices and chicken stock to create a savory sauce with a hint of sweetness. The result is a
Servings
4
Calories
396
per serving
GLP-1 Friendly
✓
Ingredients
- 4 medium parsnips, peeled and quartered
- 1 butternut squash, peeled and cut into chunks
- 2 red onions, cut into wedges
- 1 tbsp olive oil
- 1 lemon, grated zest
- 2 tsp pork seasoning or mixed Italian herbs
- 500 grams lean pork tenderloin
- 1 medium apple
- 400 ml chicken stock
Instructions
- 1
Prep
Preheat oven to 400 degrees. Put all vegetables into a roasting tin. Drizzle with olive oil, salt, & pepper. Toss together.
- 2
Cook Pork
On a plate, mix together the lemon zest and pork seasoning. Roll the pork tenderloin in the mixture, then put it on top of the vegetables. Roast for 40 minutes.
- 3
Finish Cooking
Peel and core the apple and cut into chunks. Scatter the pieces into the roasting tin, then pour in the hot stock and cook for another 15-20 minutes.
- 4
Plate Pork
Slice the pork, arrange on a platter with the vegetables, then spoon the pan juices on top. Enjoy!
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