Lemon Herb Roasted Pork Tenderloin with Potatoes and Zucchini

This roasted pork tenderloin is anything but ordinary. Paired with golden, lemony potatoes and tender zucchini, it’s a meal that feels special but comes together easily on a single sheet pan. The real star? A bright pan sauce made with garlic, butter and a splash of lemon that brings everything together.

Perfect for a weeknight dinner or a casual gathering, this dish is naturally gluten-free and packed with flavor. The pork stays juicy, the veggies roast to perfection and the sauce adds a tangy finish that will have everyone reaching for seconds.

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Ingredients

24 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 unit Gluten Free Chicken Demi GlaceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry all produce. Cut potatoes into ½-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until lightly browned and crisp, about 25 minutes.
2. Meanwhile, halve, peel and chop onion into ½-inch pieces. Mince or grate garlic. Cut lemon in half. Halve zucchini lengthwise, then chop into ½-inch-thick half-moons. Roughly chop cilantro.
3. Toss onions and zucchini on another baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Set aside.
4. Heat a large drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook, turning, until browned on all sides, about 10 minutes total.
5. Transfer pork to the baking sheet with onions and zucchini. Roast until pork reaches desired doneness, 12-15 minutes. Let pork rest 5 minutes after removing from oven. Tip: If veggies finish cooking first, remove them from the sheet and return pork to oven to finish.
6. Meanwhile, add garlic and 2 tablespoons butter to the same pan over medium heat. Cook until butter is melted and garlic is fragrant, 1-2 minutes. Stir in demiglace and 1 cup water, scraping up any browned bits from the bottom. Simmer until slightly reduced, 3-4 minutes. Remove from heat and season with pepper and a squeeze of lemon juice.
7. Divide potatoes, onions and zucchini between plates. Season with salt, pepper and lemon juice to taste. Slice pork, arrange on top of vegetables, drizzle with pan sauce and garnish with cilantro.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can work, but adjust cooking time as needed. Pork tenderloin is lean and cooks quickly, so thicker cuts may require longer roasting.

What can I substitute for chicken demi-glace?

You can use 1 cup of chicken broth or stock, simmered until reduced by half to concentrate flavor.

Is this recipe gluten-free?

Yes, as written it is gluten-free. Ensure your demi-glace is certified gluten-free if needed.