Lemon Herb Pork Tenderloin with Roasted Potatoes and Zucchini

This pork tenderloin recipe is all about bright, zesty flavors and simple techniques. The pork is seared then roasted alongside zucchini and onion, while Yukon Gold potatoes get their own turn in the oven until crispy and golden. A quick pan sauce made with garlic, chicken demi-glace and a squeeze of lemon ties everything together.

Whether you’re new to cooking pork tenderloin or a seasoned pro, this dish delivers tender meat and perfectly roasted vegetables every time. The lemony potatoes are a standout side-crispy on the outside, creamy on the inside, with a tangy kick.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow 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 racks to top and middle positions and preheat oven 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 and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until browned and tender, about 25 minutes.
2. Meanwhile, halve, peel and dice onion into ½-inch pieces. Mince or grate garlic. Halve lemon. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Roughly chop cilantro.
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. Toss onion and zucchini on one side of a separate baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Transfer pork to opposite side of sheet. 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 from sheet and continue cooking pork.
5. Meanwhile, melt 1 TBSP butter in pan used for pork over medium heat. Add garlic and cook until fragrant, 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. Turn off heat. Season with pepper and a squeeze of lemon juice.
6. Divide potatoes, onion and zucchini between plates. Season with salt and pepper; top with a squeeze of lemon juice to taste. Slice pork crosswise, 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?

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 plus 1 teaspoon of Worcestershire sauce or soy sauce for depth, though the flavor will be slightly different.

How do I know when the pork is cooked through?

The pork is done when it reaches an internal temperature of 145°F. Use an instant-read thermometer for accuracy.