Lemon-Herb Roasted Pork Tenderloin with Potato-Zucchini Hash

Lemon is a humble yet mighty ingredient-often overlooked as a garnish despite its transformative sour power. This dish would be plainer without it, which is why it deserves a special mention. Its juice perks up the pan sauce drizzled over the pork and gives extra character to the potatoes and zucchini. Plus, it adds a sunshiny blast of vitamin C, perfect for powering you through the week.

This recipe brings together tender roasted pork tenderloin, crispy-edged potatoes and tender zucchini and onions, all brightened with fresh lemon and a savory pan sauce. It’s a complete meal that feels special enough for company but simple enough for a busy weeknight.

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Ingredients

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 ounce ZucchiniView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

24 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

2 tablespoon Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 450°F (230°C). Wash and dry all produce. Cut the Yukon Gold potatoes into ½-inch cubes. Toss them on a baking sheet with a generous drizzle of olive oil, salt and pepper. Roast until tender and lightly browned, 20-25 minutes.
2. Meanwhile, halve and peel the red onions, then cut into ½-inch pieces. Mince or grate the garlic. Halve the lemon. Halve the zucchini lengthwise, then slice into ½-inch-thick half-moons. Roughly chop the cilantro. Toss the onions and zucchini on another baking sheet with a drizzle of olive oil, salt and pepper. Set aside.
3. Heat a large drizzle of olive oil in a large pan over medium-high heat. Season the pork tenderloin all over with salt and pepper. Add to the pan and cook, turning occasionally, until browned on all sides, 8-10 minutes.
4. Transfer the pork to the baking sheet with the onions and zucchini. Roast in the oven until the pork reaches your desired doneness, 12-15 minutes (internal temperature of 145°F for medium). Once done, transfer the pork to a plate and let rest for 5 minutes. Tip: If the vegetables finish cooking first, remove them from the sheet and return the pork to the oven.
5. While the pork rests, add the garlic and 2 tablespoons of butter to the pan used for the pork (no need to clean it) over medium heat. Once the butter is melted and the garlic is fragrant, about 1-2 minutes, stir in the chicken demi-glace and 1 cup of water. Scrape up any browned bits from the bottom of the pan. Simmer until slightly reduced, 3-4 minutes. Remove from heat, season with pepper and squeeze in a bit of lemon juice to taste.
6. Divide the roasted potatoes, onions and zucchini between plates. Season with salt and pepper and squeeze over a little more lemon to taste. Slice the rested pork tenderloin, then arrange on top of the vegetables. Drizzle with the pan sauce and garnish with chopped cilantro.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, you can substitute pork loin or pork chops, but adjust cooking time accordingly. Pork tenderloin cooks quickly and stays tender, so watch the internal temperature.

What can I use instead of chicken demi-glace?

You can use 1 cup of chicken broth plus 1 teaspoon of soy sauce or Worcestershire sauce to mimic the savory depth of demi-glace.

How do I know when the pork is done?

Use an instant-read thermometer. Pork tenderloin is safe at 145°F (63°C) with a 3-minute rest. It will be slightly pink and very juicy.