This easy one-pan, low-fat roast combines pork and herbed vegetables for a healthy, hearty Sunday lunch that counts as 3 of your 5-a-day
Total time1 hr and 45 mins
Serves 4
4 medium parsnips, peeled and quartered lengthways1 butternut squash (about 650g/1lb 7oz), peeled, seeded and cut into chunks2 red onions, each cut into 8 wedges1 tbsp olive oilgrated zest of 1 lemon2 tsp pork seasoning or dried mixed Italian herbs500g lean pork tenderloin, in one or two pieces1 medium Bramley apple400ml hot chicken stock
STEP 1Preheat the oven to 200C/ gas 6/fan 180C. Put all the vegetables into a roasting tin. Drizzle with the olive oil, season with salt and pepper, then toss everything together.STEP 2On a plate, mix together the lemon zest and pork seasoning or herbs. Roll the pork tenderloin in the mixture, then put it on top of the vegetables. Roast for 40 minutes.STEP 3Peel and core the apple and cut it into chunks. Scatter the pieces into the roasting tin, then pour in the hot stock and cook for a further 15-20 minutes. Slice the pork, arrange on a platter with the veg, then spoon the pan juices on top.
