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Herbed pork fillet with roast vegetables

Herbed pork fillet with roast vegetables Recipe

  • 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 tenderloins , in one or two pieces
  • 1 medium Bramley apple
  • 400ml hot chicken stock
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