Hands up if your favourite meal is a roast! This pork fillet with roast vegetables recipe is a healthier spin on the classic Sunday lunch so why not give it a go...
The Swim Wales Para-Swimmer of the year has come on leaps and bounds in 2019, qualifying to represent Great Britain at his maiden world championships after setting the S14 200m Backstroke World Record in February. This week he serves us up a hearty roast recipe that is a great healthier version of the Sunday classic.
Over to you Rhys...
If you were to ask me what my favourite meal is, I'd have to say it's a roast dinner - I'll generally go for something a bit quicker during a competition week, but after a weeks training there's nothing better!
Ingredients:
- 4 Parsnips, peeled and quartered lengthways
- 3 Carrots, peeled and cut into chunks
- 2 Sweet Potatoes, peeled and cut into chunks
- 2 red onions, each cut into 8 wedges
- 1 tbsp olive oil
- Grated zest of 1 lemon
- 2 tsp dried mixed Italian herbs
- 500g lean pork tenderloin, in one or two pieces
- 1 medium Bramley apple
- 400ml hot chicken stock
Method:
- Preheat the oven to 200C/ gas 6/fan 180C. Put all the chopped vegetables into a roasting tin. Drizzle with the olive oil, season with salt and pepper, then toss everything together before placing in the oven for 10 minutes
- Meanwhile on a plate, mix together the lemon zest and Italian herbs. Roll the pork tenderloin in the mixture, then put it on top of the vegetables and place back in the oven for a further 30 minutes.
- 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 final 15-20 minutes.
- Slice the pork, arrange on the veg, then spoon the pan juices on top to serve.