Ingredients Jump to Instructions ↓

  1. 450-550g of pork tenderloin, cut into 8 pieces

  2. 1 large red onion, peeled and thinly sliced

  3. 2-4 garlic cloves, crushed (depending on taste)

  4. 4 carrots, cut into sticks

  5. 2-3 parsnips, cut into sticks

  6. 350 ml of chicken stock/gravy

  7. 2 tsp olive oil

  8. 1 tsp mixed herbs

  9. salt & pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200C/fan 180/gas 6. Add the olive oil to a large frying pan (or hob safe deep oven dish) and add the garlic and onion for 2-3 minutes.

  2. Next add the carrots and parsnips. After 2-3 minutes add the pork and brown on both sides for 5 minutes. Season well and add the mixed herbs.

  3. Add the chicken stock/gravy and let it boil. Then reduce heat and let simmer for five minutes.

  4. Transfer to a deep oven tray and place in the oven for 35-45 minutes, turning occasionally.

  5. Remove from the oven and leave to rest for several minutes. Serve with roast potatoes.


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