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Roast pork with lemon gremolata

Contains pork – recipe is for non-Muslims only
A quick roast with an Italian flavour, and low in fat - sounds too good to be true?

  • Ready in 30-40 minutes
  • Serves 3
  • Easy
  • Serves 3
  • Easy
  • Calories 244
  • Carbohydrates 7
  • Saturated Fat 3
  • Sugar 0
  • Protein 27
  • Fat 12
  • Fibre 4
  • Salt 2.4

Nutrition per serving

  • Calories 244
  • Carbohydrates 7
  • Saturated Fat 3
  • Sugar 0
  • Protein 27
  • Fat 12
  • Fibre 4
  • Salt 2.4

Ingredients

  • 1 tbsp olive oil
  • 1 medium-sized red onion, thinly sliced
  • 300g pork tenderloin fillet, trimmed
  • 2 tsp fennel seed
  • 1 tsp sea salt
  • 150ml hot vegetable stock
  • 175g frozen broad bean
  • 1 garlic clove, finely chopped
  • finely grated zest of 1 lemon
  • 1 rounded tbsp finely chopped fresh parsley

Method

  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.

  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.

  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.

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