Herbed Roast Pork

Lean pork loin marinated in lemon and herbs, with carrot, parsnip and fennel: lower-calorie alternatives to potato.


  • 2 medium fennel (approx 350g each)
  • 2 large carrots (approx 185g each), peeled
  • 4 medium parsnips (approx 285g each), peeled
  • 4 thick cut pork loin steaks, excess fat removed
  • 1 large lemon, zested and juiced
  • 1 large onion (approx 210g), peeled
  • 4 tsp plain white flour
  • 3 tbsp olive oil
  • 500ml chicken stock, prepared according to the packet instructions
  • 4 tsp white wine vinegar
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • half a head of garlic
  • Serves: 4
  • Course: Main Course
  • Preparation time: 20 mins
  • Cooking time: 50 mins
  • Oven temp: 200c
  • Price per person: £2.80
  • Store cupboard: Typical
  • Calories per serving: 765
  • 5-a-day per serving: 4.5
  • Print Recipe
Herbed Roast Pork photo

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  1. Preheat the oven. Cut 4-5 shallow slits into both sides of the pork steaks with the tip of a sharp knife. Mix the lemon zest and juice, white wine vinegar, thyme, rosemary and a generous pinch of salt in a bowl, then thoroughly rub into the pork steaks. Set aside to marinate for 30-60 minutes.
  2. Cut the carrot into 5-6cm long pieces and then cut each piece lengthways into four batons. Cut the parsnips in half, and then cut each half lengthways into four batons. Cut the fennel in half, and then cut each half into three wedges; cut away the centre of the root, leaving just enough to hold the layers of the fennel together. Cut the onion in half and then cut each half into three wedges, leaving the root end intact and holding the layers together.
  3. Parboil the carrot and parsnip batons in lightly salted boiling water for 6 minutes. Drain and transfer to a roasting tray, adding the fennel, onion wedges and garlic cloves.
  4. Drizzle 2 tbsp olive oil over the vegetables; season generously with salt and pepper, and roast in the oven for an initial 25 minutes.
  5. Once the vegetables have been in the oven for 15 minutes, heat 1 tbsp olive oil in a frying pan, remove the pork from the marinade and fry over a high heat for 3-4 minutes on each side, or until browned.
  6. Add the pork to the vegetables in the roasting tray, drizzle on the remaining marinade and roast for a further 15 minutes, or until the pork is cooked through and the vegetables are tender and lightly charred.
  7. Remove the pork and vegetables from the roasting tray and cover with tin foil to keep warm.
  8. To make the gravy, place the roasting tray over a low heat and stir the flour into the cooking juices until it forms a paste. Gradually add the stock, stirring vigorously to avoid lumps forming. Turn up the heat and simmer for 5 minutes, or until the gravy develops a thicker consistency.
  9. Serve the pork together with the roasted vegetables, topped with the gravy.

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