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Herbed pork fillet with roast vegetables
- 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
Directions:View on BBC Good Food
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