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| 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.
Serves 4
Equipment: Large
oven-proof dish or roasting tin.
Ingredients
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
Method
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.
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| Serve with some extra green veg and Batters aka Yorkshire Puddings |
This looks absolutely delicious! I have Sunday evening food envy now. Thank you for joining in.
ReplyDeleteSuperb click! Looks yummy. ;)
ReplyDeleteOh I adore one pot roasts like this! Bet the lemon zest was a very tasty addition to the pork loin. Looks totally delish and the perfect Weekend Slowie recipe for our new Family Foodies challenge, thanks so much for entering!
ReplyDeleteThat looks really good! I love roasts and I do really like pork with apple
ReplyDeleteLoved cooking and eating this. Worked well with pumpkin
ReplyDeleteHow fabulous to take time to cook a proper roast each week and great to know the trick to keeping the meat moist and having less washing up. Looks fantastic. Thank you for joining in the No Waste Food Challenge.
ReplyDelete