Roast pork with lemon gremolata

• olive oil↗1 tbsp tbsp
• red onion↗1medium-sized

  thinly sliced

• pork tenderloin↗300g g

  fillet, trimmed

• fennel seed2 tsp tsp
• sea salt↗1 tsp tsp
• hot vegetable stock↗150ml ml
• frozen broad bean175g g
• garlic clove↗1

  finely chopped

• finely grated zest of 1 lemon
• finely chopped fresh parsley1 rounded tbsp tbsp

Step-by-step instructions

1. 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. 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. 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.