HERBED PORK FILLET WITH ROAST VEGETABLES - BBC GOOD FOOD
A one pan low-fat roast with pork and herbed vegetables - healthy and hearty
Provided by Good Food team
Categories Dinner, Main course
Total Time 1 hours 45 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Preheat 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.
- On 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.
- Peel 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.
Nutrition Facts : Calories 397 calories, FatContent 10 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, FiberContent 12 grams fiber, ProteinContent 34 grams protein
ROLLED ROAST LOIN OF PORK RECIPE - BBC FOOD
This delicious pork recipe incorporates elements of a classic Sunday roast into a dish with a difference.
Provided by James Martin
Prep Time 1 hours
Cook Time 2 hours
Yield Serves 8-10
Number Of Ingredients 17
Steps:
- Preheat the oven to 220C/200C Fan/Gas 7.
- Season the pork all over with plenty of salt and pepper. Rub the seasoning into the pork.
- Lay the pork, skin-side down, onto a chopping board, with the shortest end facing you. Sprinkle over the sliced onions, sage, apple, lemon zest and half the butter. Season again with salt and pepper.
- Roll the pork up into a long sausage shape, keeping it as tightly rolled as possible. Secure the roll with cooking string at intervals.
- Make a little noose in the end of the string, then loop around the pork, pull the string through the noose, then pull it tight. Continue down the pork, wrapping the string around, then looping it back through the string, keeping it taught all the time. Tie it at the end to secure.
- Place the quartered onions, carrots and garlic into a large, deep-sided roasting tray, then place the pork on top. Rub the remaining butter over the pork, then pour in the wine. Roast the pork and vegetables for 30 minutes, then reduce the temperature to 150C/130C Fan/Gas 4 and continue to cook for 3-4 hours, until the pork is fall-apart tender.
- Meanwhile, for the apple sauce, heat the apples, half of the sugar, a little of the lemon juice, a splash of water and the butter in a non-reactive saucepan over a low heat, stirring until the sugar has dissolved and the butter has melted. Continue to cook for 4-5 minutes, until the apple has broken down. Taste and add more sugar, lemon juice or water, as needed.
- Beat the sauce with a spoon until nearly smooth, leaving a few chunks in the mixture, then season, to taste, with salt.
- Switch off the oven and remove the roast pork and vegetables. Transfer the pork to a serving plate and set aside to rest for at least 30 minutes. Transfer the roasted vegetables to an ovenproof dish and keep warm in the oven.
- Heat the roasting tray containing the pork juices over a medium heat, scraping up any browned bits stuck to the bottom of the tray using a wooden spoon. Season, to taste, with salt and pepper, then strain through a fine sieve and keep warm until ready to serve.
- Bring a pan of salted water to the boil, add the broccoli and cook for 3-4 minutes, or until just tender. Drain well and toss with a knob of butter.
- To serve, slice the rolled pork and divide the slices among 8-10 serving plates. Spoon the roasted vegetables alongside, and a dollop of apple sauce. Drizzle over the sauce.
More about "1lb pork roast recipes"
HERBED PORK FILLET WITH ROAST VEGETABLES - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Dinner, Main course
Cuisine British
Calories 397 calories per serving
- Peel 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.
PORK & PARSNIP TRAYBAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 50 minutes
Calories 574 calories per serving
- Stir the veg, then place the chops on top and rub them with the remaining mustard. Roast for a further 15 mins. Drizzle with honey and scatter over the sage, then return to the oven for 5 mins or until the pork is cooked through. Serve with the juices from the tin.
ROLLED ROAST LOIN OF PORK RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.8
Cuisine British
- To serve, slice the rolled pork and divide the slices among 8-10 serving plates. Spoon the roasted vegetables alongside, and a dollop of apple sauce. Drizzle over the sauce.
MARY BERRY STICKY SOY & GINGER PORK RECIPE | BBC2 LOVE TO ...
From thehappyfoodie.co.uk
To make the marinade, measure all the ingredients into a dish and mix well.
Trim any sinew from the fillet and discard. Sit the fillet in the marinade, season with salt and black pepper and turn to coat until all the fillet is covered. Leave to marinate for a few hours in the fridge.
Preheat the oven to 220°C/200°C fan/Gas 7 and line a small roasting tin with non-stick baking paper.
Removed the fillet from the marinade (reserving the marinade to use later) and sit it in the roasting tin. Roast in the oven for 25–30 minutes, until golden brown and cooked through.
Remove the fillet from the roasting tin and set aside on a board to rest. Cover with foil and leave for 5 minutes before carving.
Place the reserved marinade in a small saucepan and place over a medium heat. Bring to a simmer, stirring occasionally.
Carve the pork into slices and arrange on a platter. Pour the hot marinade over the top and scatter with the spring onions, red chilli and coriander. Serve with rice or noodles.
Mary’s tips:
Can be marinated up to 8 hours ahead. if serving cold can be roasted up to 4 hours ahead.
Freezes well raw in the marinade.
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