Pork filler with roasted vegetables

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Prep time:

Cook time:

Serves: 4

By Hulababy



  • 1 butternut squash cut into chunks

  • 400ml chicken stock

  • 1 red onion sliced

  • 1 lemon zested

  • 1 parsnips cut into lengths

  • 1 bramley apple peeled, cored and chopped into cubes

  • 1 pork loin

  • 1 pinch Italian dried herbs


  1. Place vegetables into roasting pan and drizzle with olive oil.
  2. Mix herbs with lemon zest on a plate and roll the pork loin in them, to make a crust.
  3. Place loin on top of the vegetables.
  4. Cook for approx 1 hour, depending on the size of the loin (check cooking instructions for size) at 200C.
  5. Add apples and stock to roasting pan, cook for a further 20 minutes.
  6. Leave pork to rest for 10-15 minutes and keep vegetables warm.
  7. Cut pork into slices and serve on top of the vegetables; spoon over cooking liquid.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Main Course

  • Winter

  • Meat

  • Kids can help

  • apple

  • pork

  • squash

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Your comments

  • Hulababy 08/05/10 20:59

    My 8y and my DH really enjoyd this meal.