Lemon Herb Pork Tenderloin with Crispy Potatoes and Zucchini

This pork tenderloin recipe is all about bright, zesty flavors and satisfying textures. The pork is seared until golden, then roasted to perfection, while Yukon Gold potatoes turn crispy and golden in the oven. Zucchini and red onion roast alongside, soaking up all the savory goodness.

A quick pan sauce made with chicken demi-glace, garlic and a squeeze of lemon ties everything together. Finished with fresh cilantro, this dish is a complete meal that feels special but comes together easily on a weeknight.

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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 a rack in the upper position. Wash and dry all produce. Dice potatoes into ½-inch cubes. Toss on a baking sheet with a drizzle of olive oil, salt and pepper. Roast, tossing halfway, until tender and crisped, about 25 minutes.
2. Halve, peel and dice onion into ½-inch pieces. Mince or grate garlic. Halve lemon. Halve zucchini lengthwise, then cut crosswise into ½-inch half-moons. Roughly chop cilantro. Toss onion and zucchini on another baking sheet with olive oil, salt and pepper.
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, about 10 minutes.
4. Transfer pork to the baking sheet with onion and zucchini. Roast until veggies are tender and pork reaches desired doneness, 12-15 minutes. Let pork rest 5 minutes. (If veggies finish first, remove them and return pork to oven.)
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 slightly reduced, 3-4 minutes. Turn off heat; season with pepper and a squeeze of lemon.
6. Slice pork. Divide potatoes, onion and zucchini among plates. Squeeze lemon juice over vegetables to taste. Top with pork, drizzle with pan sauce and garnish with cilantro.

Recipe Tips

FAQ

Can I use a different cut of pork?

Pork tenderloin works best for this recipe due to its quick cooking time. You could substitute pork loin, but adjust cooking time accordingly.

What can I substitute for chicken demi-glace?

You can use ½ cup of chicken broth plus 1 teaspoon of soy sauce or Worcestershire sauce for depth.

Can I make this dish ahead?

The roasted vegetables and pork are best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days.