Lemon-Herb Pork Tenderloin with Roasted Potatoes and Bell Peppers

This pork tenderloin recipe proves that a simple lemon can transform an entire meal. Roasted until golden and tender, the pork is paired with crispy Yukon Gold potatoes and sweet bell peppers, all brought together by a bright, savory pan sauce. It’s a weeknight dinner that feels special without requiring hours in the kitchen.

The secret is in the balance: the lemon juice perks up the potatoes and peppers, while the pan sauce adds a rich, tangy finish. With just a handful of ingredients and one sheet pan, you’ll have a complete, satisfying dish that’s sure to become a regular in your rotation.

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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 Bell PepperView 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. Wash and dry all produce. Cut potatoes into ½-inch cubes. Toss on a baking sheet with a drizzle of olive oil, salt and pepper. Roast until tender and golden, about 25 minutes, tossing halfway through.
2. Halve and peel onion, then chop into ½-inch pieces. Mince or grate garlic. Halve lemon. Core and seed bell pepper, then cut into ½-inch squares. Roughly chop cilantro. On another baking sheet, toss onion and bell pepper with a drizzle of olive oil, salt and pepper. Set aside.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Sear pork, turning occasionally, until browned on all sides, about 10 minutes total.
4. Transfer pork to the baking sheet with onion and bell pepper. Roast until veggies are tender and pork reaches desired doneness (145°F for medium), 12-15 minutes. Let pork rest 5 minutes. If veggies finish first, remove them and return pork to oven alone.
5. Meanwhile, reduce heat under the same pan to medium. Add garlic and 1 tablespoon butter. Cook until fragrant, 1-2 minutes. Stir in demi-glace and ½ cup water, scraping up browned bits. Simmer until slightly thickened, 3-4 minutes. Remove from heat; season with pepper and a squeeze of lemon.
6. Divide roasted potatoes, onion and bell pepper among plates. Squeeze a little lemon juice over the vegetables. Slice pork and arrange on top. 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 be substituted, but adjust cooking time as needed.

What can I use instead of chicken demi-glace?

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

Can I make this dish ahead?

The roasted vegetables can be made ahead and reheated. Cook the pork fresh for best texture.