Lemon Herb Roasted Pork Tenderloin with Skillet Potatoes and Zucchini

Lemon is the secret superstar in this dish, elevating simple ingredients into a memorable meal. The citrus adds brightness to the pan sauce drizzled over tender pork, while also enhancing the flavor of golden potatoes and fresh zucchini. Each bite is a balance of savory and tangy, making this a weeknight dinner that feels special.

This recipe is naturally gluten-free and comes together in one pan plus a baking sheet. The pork is seared to a beautiful brown, then finished in the oven alongside the vegetables. A quick pan sauce made with garlic, butter and chicken demi-glace ties everything together. Serve it with a sprinkle of fresh cilantro for a pop of color and flavor.

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Ingredients

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

24 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView 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 lightly browned and crisp, about 25 minutes.
2. Halve, peel and chop onions 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. Toss onions and zucchini on another baking sheet 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. Add to pan and cook, turning, until browned on all sides, about 10 minutes total.
4. Transfer pork to the baking sheet with onions and zucchini. Roast until pork is cooked to desired doneness, 12-15 minutes. Let rest 5 minutes before slicing. Tip: If vegetables finish cooking first, remove them from the sheet and return pork to oven.
5. Meanwhile, add garlic and butter to the same pan over medium heat. Cook until butter melts and garlic is fragrant, 1-2 minutes. Stir in demi-glace and 1 cup water, scraping up any browned bits. Simmer until slightly reduced, 3-4 minutes. Remove from heat and season with pepper and a squeeze of lemon.
6. 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?

Pork tenderloin is best for this recipe because it cooks quickly and stays tender. Pork loin or chops may work but will require adjusted cooking times.

What can I substitute for chicken demi-glace?

You can use 1 cup of chicken broth mixed with 1 teaspoon of soy sauce or Worcestershire sauce for a similar savory depth.

Can I make this dairy-free?

Yes, substitute the butter with olive oil or a dairy-free margarine. The sauce may be slightly thinner but still flavorful.