Herbed pork fillet with roast vegetables

• medium parsnips↗4

  peeled and quartered lengthways

• butternut squash↗1

  (about 650g/1lb 7oz), peeled, seeded and cut into chunks

• red onions↗2

  each cut into 8 wedges

• olive oil↗1 tbsp tbsp
• lemon↗grated zest of 1

  grated zest of 1

• pork seasoning2 tsp tsp

  or dried mixed Italian herbs

• lean pork tenderloin↗500g g

  in one or two pieces

• medium Bramley apple↗1
• hot chicken stock↗400ml ml

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.