Lemon Herb Pork Tenderloin with Roasted Potatoes and Zucchini

This pork tenderloin recipe is all about bright, zesty flavors and perfectly cooked vegetables. The potatoes get a lemony twist that makes them irresistibly crispy on the outside and creamy on the inside. Roasted zucchini adds a tender, mild counterpoint, while the pork is seared then finished in the oven for juicy, succulent slices.

A quick pan sauce made with chicken demi-glace and a squeeze of lemon ties everything together. Garnish with fresh cilantro for a pop of color and freshness. It’s a complete, satisfying meal that comes together in just 30 minutes.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in top and middle positions. Wash and dry all produce. Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack, tossing halfway, until browned and tender, 20-25 minutes.
2. Meanwhile, halve, peel and dice onion into ½-inch pieces. Mince or grate garlic. Halve lemon. Trim and halve zucchini lengthwise, then slice crosswise into ½-inch half-moons. Roughly chop cilantro leaves and stems. Toss onion and zucchini on one side of a second baking sheet with olive oil, salt and pepper. Set aside.
3. Pat pork dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned all over, 4-8 minutes. Turn off heat.
4. Transfer pork to the baking sheet with onion and zucchini. Roast on middle rack until veggies are tender and pork is cooked through, 12-15 minutes. Let pork rest 5 minutes. If veggies finish first, remove them and continue cooking pork.
5. Meanwhile, melt butter in the same pan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Stir in demi-glace and ½ cup water, scraping up browned bits. Simmer until thickened, 3-4 minutes. Remove from heat; season with pepper and a squeeze of lemon juice.
6. Divide potatoes, onion and zucchini among plates. Season with salt and pepper; squeeze lemon juice over top. Slice pork crosswise, arrange over vegetables, drizzle with pan sauce and garnish with cilantro.

Recipe Tips

FAQ

Can I use a different cut of pork?

Pork tenderloin is best for this recipe because it cooks quickly and stays tender. Pork loin or chops may work but will require adjusted cooking times.

Can I substitute the chicken demi-glace?

You can use chicken broth or stock mixed with a little cornstarch to thicken, but the flavor will be less rich. Demi-glace adds depth.

How do I know when the pork is done?

Use an instant-read thermometer; pork is safe at 145°F. The internal temperature will rise slightly during resting.