Herbed Pork Fillet with Roast Vegetables

I wasn't sure about labelling this dish low FODMAP because of the apple... Anyway I got this recipe from the www.bbcgoodfood.com website but substituted the butternut squash for potatoes and omitted the onions. It's really easy and tasty and you could serve it with green beans on the side.

Ingredients:

• 4 medium parsnips, peeled and quartered lengthways
• 4 medium potatoes, peeled and cut into bite chunks
• 1 tbsp olive oil
• grated zest of 1 lemon
• 2 tsp dried mixed herbs
• 500g lean pork tenderloins (fillets), in one or two pieces
• 1 medium Bramley apple
• 400ml hot chicken stock

Method:

Preheat the oven to 200C/fan 180C. Put all the vegetables into a roasting tin. Drizzle with the olive oil, season with salt and pepper, then toss everything together. On a plate, mix together the zest and herbs. Roll the pork fillets in the mixture, then put it on top of the vegetables. Roast for 40 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 further 15-20 minutes. Slice the pork, arrange on a platter with the veg, then spoon the pan juices on top.

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