Pork Fillet With Roasted Vegetables
This one-pot pork fillet with roasted vegetables recipe makes for a simple and cheap Sunday Roast. But being so easy and quick to prepare and cook it would also work for a delicious mid-week meal. The vibrant colours and amazing flavours run through the meal. The kids loved it and have already asked for it again. Why not give it a go and try it tonight ....
Servings 4
Calories 140kcal
Cost £4.00
Ingredients
Pork Fillet With Roasted Vegetables
- 3 or 4 Large Carrots
- 1 Butternut Squash
- 2 Red Onions
- 1 Lemon
- 2 tsp Mixed Italian Herbs
- 1 Bramley Apple
- 400 ml Hot Chicken Stock
- 5 or 6 Potatoes
- Pork Fillet
Instructions
Pork Fillet With Roasted Vegetables
- Chuck all the veg into a roasted tray and season with salt and pepper and drizzle with oil.3 or 4 Large Carrots, 1 Butternut Squash, 2 Red Onions
- On a plate, or chopping board mix the herbs and lemon zest together and roll the pork fillet in the mix and then place it on top of the vegetables.2 tsp Mixed Italian Herbs, 1 Lemon
- Put the roasting tray into a pre-heated oven (180 degrees - fan oven/200 degrees) and roast for 40 minutes.Pork Fillet
- At 40 minutes add the apple and chicken stock and roast for a further 10 minutes or until the pork is cooked.1 Bramley Apple, 400 ml Hot Chicken Stock
- Slice the pork and serve on top of the veg and spoon the cooking juices over the top.
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Nutrition
Calories: 140kcal