Rosemary Pork Fillet with Lemon Rice

1. Preheat the oven to 200 degrees. Drizzle half the lemon juice over the pork and then rub 1 tbsp of the rosemary and half the lemon zest into the meat. Season with black pepper. Place the pork in a roasting tin sprayed with the cooking spray and roast in the oven for 25 minutes or until the juices run clear when the thickest part of the fillet is pierced.
2. Meanwhile, spray a large saucepan with the cooking spray. Add the leeks and cook for 2 minutes then add the rest of the rosemary and the risotto rice, stirring for 1 minute.
3. Pour in the hot stock and bring to the boil. Simmer, uncovered, for 18 minutes or until the rice is tender. Stir in the cheese, plus the rest of the lemon and juice. Season to taste.
4. Allow pork to rest for 5-10 minutes. Meanwhile grill the courgette using low fat cooking spray.
5. Carve the pork into thin slices and serve on a bed of the lemon and leek rice.