Lemon Herb Pork Tenderloin with Roasted Potatoes and Zucchini

This pork tenderloin recipe proves that a simple lemon can transform an entire dish. The citrus adds brightness to roasted potatoes and zucchini, while also perking up a quick pan sauce that coats every slice of tender meat. It’s a weeknight-friendly meal that feels special without requiring hours in the kitchen.

Roasting the pork alongside the vegetables streamlines the cooking process and the pan sauce comes together in minutes using the same skillet. The result is a balanced, colorful plate with protein, veggies and a burst of sunshine in every bite.

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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 the oven to 450°F (230°C) and position a rack in the upper third. Wash and dry all produce. Cut the potatoes into ½-inch cubes. On a baking sheet, toss the potatoes with a drizzle of olive oil, salt and pepper. Roast until tender and golden, about 25 minutes, tossing halfway through.
2. Meanwhile, halve and peel the red onion, then chop into ½-inch pieces. Mince or grate the garlic. Halve the lemon. Cut the zucchini in half lengthwise, then slice into ½-inch-thick half-moons. Roughly chop the cilantro. On a second baking sheet, toss the onion and zucchini with a drizzle of olive oil, salt and pepper.
3. Heat a drizzle of olive oil in a large skillet over medium-high heat. Season the pork tenderloin all over with salt and pepper. Add to the skillet and cook, turning occasionally, until browned on all sides, about 10 minutes total.
4. Transfer the browned pork to the baking sheet with the onion and zucchini. Roast until the vegetables are tender and the pork reaches your desired doneness (145°F for medium), 12-15 minutes. Let the pork rest for 5 minutes before slicing. If the vegetables finish cooking before the pork, remove them from the sheet and return the pork to the oven.
5. While the pork rests, reduce the heat under the skillet to medium. Add the garlic and butter. Cook until the butter melts and the garlic is fragrant, 1-2 minutes. Stir in the demi-glace and ½ cup water, scraping up any browned bits from the bottom of the pan. Simmer until the sauce thickens slightly, 3-4 minutes. Remove from heat, season with pepper and squeeze in a bit of lemon juice to taste.
6. Divide the roasted potatoes, onion and zucchini among plates. Season with salt and pepper and a squeeze of lemon. Slice the rested pork and arrange it over the vegetables. Drizzle with the pan sauce and garnish with chopped cilantro.

Recipe Tips

FAQ

Can I substitute the chicken demi-glace?

Yes, you can use ½ cup of low-sodium chicken broth plus 1 teaspoon of soy sauce or Worcestershire sauce as a substitute for the demi-glace.

How do I know when the pork tenderloin is done?

The pork is done when an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Let it rest for 5 minutes before slicing.

Can I use a different herb instead of cilantro?

Absolutely. Fresh parsley or chives would work well in place of cilantro.