A quick roast with an Italian flavour, and low in fat – sounds too good to be true?
Ingredients
- 1 tbsp olive oil
- 1medium-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
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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.
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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.
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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.