Roast pork with lemon gremolata
- Preparation and cooking time
- Total time
- Ready in 30-40 minutes
- Easy
- Serves 3
Skip to ingredients
- 1 tbsp olive oil
- 1medium-sized red onionthinly sliced
- 300g pork tenderloinfillet, trimmed
- 2 tsp fennel seed
- 1 tsp sea salt
- 150ml hot vegetable stock
- 175g frozen broad bean
- 1 garlic clovefinely chopped
- finely grated zest of 1 lemon
- 1 rounded tbsp finely chopped fresh parsley
Nutrition: per serving
- kcal244
- fat12glow
- saturates3g
- carbs7g
- sugars0g
- fibre4g
- protein27g
- salt2.4g
Method
step 1
Preheat the oven to 200C/gas 6/fan 180C. Heat half the oil in a non-stick frying pan and cook the onion over a low heat for 5 minutes. Tip into a 20x15cm ovenproof dish. Heat the remaining oil in the pan, add the pork and lightly brown on all sides for 5 minutes, then sit it on top of the onions. Crush together the fennel seeds, sea salt and a grinding of black pepper and sprinkle over the pork.
step 2
Bring the stock to the boil, then pour over the pork. Roast in the oven for 15 minutes. Add the beans and roast for another 5-7 minutes, or until the pork is cooked.
step 3
Mix the garlic with the lemon zest and parsley. Slice the pork, put on top of the beans and onions and sprinkle with the garlic mixture.
