Lemon Herb Pork Tenderloin with Roasted Potatoes and Zucchini

This pork tenderloin recipe proves that a simple lemon can transform an entire dish. The bright citrus juice perks up a savory pan sauce and adds fresh character to roasted potatoes and zucchini. It’s a weeknight-friendly meal that feels special without much fuss.

Roasted until golden and tender, the potatoes and zucchini soak up all the flavors, while the pork is seared then finished in the oven for perfect juiciness. A quick pan sauce made with garlic, butter and chicken demi-glace ties everything together. Garnish with fresh cilantro for a pop of color and flavor.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with a rack in the upper position. 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 crispy, about 25 minutes, tossing halfway.
2. Meanwhile, halve and peel the onion, then chop into ½-inch pieces. Mince or grate garlic. Halve the lemon. Halve zucchini lengthwise, then slice into ½-inch half-moons. Roughly chop cilantro. Toss onion and zucchini on another baking sheet with 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 in the hot pan, turning occasionally, until browned on all sides, about 10 minutes total.
4. Transfer the seared pork to the baking sheet with the onion and zucchini. Roast until vegetables are tender and pork reaches desired doneness, 12-15 minutes. Let pork rest 5 minutes before slicing. If vegetables finish early, remove them and return the pork to the oven.
5. Reduce heat under the same pan to medium. Add garlic and 1 tablespoon butter. Cook until butter melts and garlic is fragrant, 1-2 minutes. Stir in the chicken demi-glace and ½ cup water, scraping up any browned bits. Simmer until slightly thickened, 3-4 minutes. Remove from heat, season with pepper and squeeze in lemon juice to taste.
6. Divide roasted potatoes, onion and zucchini among plates. Season with salt and pepper and a squeeze of lemon. Slice the rested pork and arrange over the vegetables. Drizzle with pan sauce and garnish with chopped cilantro.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or boneless chops can be substituted, but adjust cooking time as needed to avoid drying out.

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.

How do I know when the pork is done?

Use an instant-read thermometer: 145°F for medium-rare, 160°F for medium. Let rest before slicing.