Lemon Herb Pork Tenderloin with Roasted Potatoes and Zucchini

This dish brings together succulent pork tenderloin and bright, lemony roasted potatoes for a dinner that feels special but comes together easily. The potatoes turn crispy and golden in the oven, while the zucchini roasts alongside until tender. A quick pan sauce made with garlic, chicken demi-glace and a squeeze of lemon ties everything together.

Perfect for a weeknight meal or a casual dinner party, this recipe highlights simple ingredients and bold flavors. The pork stays juicy, the vegetables are perfectly roasted and the sauce adds a savory, tangy finish that will have everyone reaching for seconds.

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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. Adjust oven rack to top position and preheat to 450°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack, tossing halfway, until browned and tender, about 25 minutes.
2. Meanwhile, halve, peel and dice onion into ½-inch pieces. Mince or grate garlic. Halve lemon. Halve zucchini lengthwise, then slice crosswise into ½-inch-thick half-moons. Roughly chop cilantro. Toss onion and zucchini on one side of a second baking sheet with a drizzle of olive oil, salt and pepper. Set aside.
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, 4-8 minutes total. Turn off heat.
4. Transfer pork to the baking sheet with onion and zucchini. Roast on middle rack until veggies are tender and pork is cooked through, 12-15 minutes. Let pork rest 5 minutes after removing from oven. Tip: If veggies finish cooking first, remove them from sheet and return pork to oven.
5. Meanwhile, heat the same pan used for pork over medium heat. Add 1 tablespoon butter and garlic. Once butter is melted and garlic is fragrant, about 1-2 minutes, stir in demi-glace and ½ cup water, scraping up any browned bits from bottom of pan. Simmer until slightly reduced, 3-4 minutes. Remove from heat. Season with pepper and a squeeze of lemon.
6. Divide potatoes, onion and zucchini between plates. Season with salt and pepper. Squeeze a bit of lemon juice over to taste. Slice pork, then arrange on top of potatoes and veggies. 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 accordingly. Pork tenderloin cooks quickly, so use a meat thermometer to ensure it reaches 145°F.

Can I make this recipe dairy-free?

Yes, substitute the butter with a dairy-free alternative like olive oil or vegan butter. The pan sauce will still be delicious.

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 of flavor.