|Roasted Pork Tenderloin Fillet with Root Vegetables|
I've mentioned on his blog several how we like to have a roast dinner every Sunday. This can be a variety of meats but the stipulation is that the meal must include a decent slab of meat and a selection of vegetables to go with. Usually the meat is roasted in a large tray and the potatoes are cooked in the juices around it. This is fine if the meat has its own fat but sometimes this isn't possible as in the case of a pork tenderloin fillet (fear not Thrifters, it was reduced).
To combat this and to keep the pork moist I find the best way to cook it is by roasting it in stock with all the vegetables around it. This also very handily saves on the washing up as well! The addition of the herb and lemon zest crust is an easy way to give the dish a bit more flavour.
Equipment: Large oven-proof dish or roasting tin.
1 Large potato, peeled and cut into wedges
2 Onions, cut into wedges
Half a celeriac, diced
3 Carrots, cut into batons
1 tbsp (15ml) Olive oil
2 tsp (10ml) Dried mixed herbs
Zest 1 lemon
1 Pork tenderloin fillet about 450g
1 Apple, peeled, cored and cut into large slices
13½ fl oz (400ml) Chicken stock
1. Pre-heat oven to 200°C/Gas mark 6.
2. Put all the vegetables in a large oven-proof dish or roasting tin. Pour over the olive oil over and mix together to make sure they are all coated.
3. In a small bowl mix together the lemon zest and herbs. Spread onto a plate and then roll the pork in it so it covers the pork.
4. Put the pork on top of the vegetables and cook for 40 minutes.
5. Spread the apple evenly over the pork and vegetables.
6. Pour the stock over the vegetables – not the pork or the herbs will wash off.
7. Cook for a further 15 minutes.
8. Slice the pork and serve with the roasted vegetables and stock. If you want just before serving you could thicken the stock mixture with cornflour.
|Serve with some extra green veg and Batters aka Yorkshire Puddings|