Lemon-Glazed Pork Tenderloin with Roasted Potatoes and Zucchini Hash

Lemon is the quiet hero of this dish-often overlooked, but here it takes center stage. Its bright acidity perks up the pan sauce that glazes the pork, while also adding character to the roasted potatoes and zucchini. Plus, it delivers a sunny boost of vitamin C to power you through the week.

This recipe combines tender pork with crispy potatoes and a savory zucchini hash, all brought together with a lemony finish. It’s a complete meal that’s both comforting and refreshing.

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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

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in the upper and middle positions. Wash and dry all produce. Cut potatoes into ½-inch cubes. Halve, peel and dice onions into ½-inch pieces. Mince or grate garlic. Halve lemon. Halve zucchini lengthwise, then cut crosswise into ½-inch-thick half-moons. Roughly chop cilantro.
2. On a baking sheet, toss potatoes with a drizzle of olive oil and a pinch of salt and pepper. Roast on the top rack, tossing halfway through, until tender and crisped, about 25 minutes.
3. Meanwhile, 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. On a second baking sheet, toss onions and zucchini with a drizzle of olive oil and a pinch of salt and pepper. Transfer pork to the same baking sheet. Roast on the middle rack until veggies are tender and pork is cooked through, 12-15 minutes. Transfer pork to a cutting board and let rest 5 minutes.
5. Heat a drizzle of olive oil in the pan used for the pork over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Add demi-glace and ¾ cup water. Cook, scraping up any browned bits from the pan bottom, until slightly reduced, 3-4 minutes. Turn off heat. Stir in butter until melted. Season with pepper and a squeeze of lemon juice.
6. Slice pork crosswise. Divide potatoes, veggies and pork among plates. Top veggies with a squeeze of lemon juice to taste. Drizzle pork with pan sauce. Garnish with cilantro.

Recipe Tips

FAQ

Can I substitute the chicken demi-glace?

Yes, you can use chicken broth or stock, but the sauce may be thinner. To thicken, simmer a little longer or add a cornstarch slurry.

How do I know when the pork is cooked through?

Use an instant-read thermometer; the internal temperature should reach 145°F. Let it rest for 5 minutes before slicing.

Can I make this recipe dairy-free?

Yes, substitute the butter with a dairy-free margarine or omit it. The sauce will still be flavorful.