Lemon Herb Pork Tenderloin with Roasted Potatoes and Zucchini

This pork tenderloin recipe is a complete meal in one, featuring crispy roasted potatoes with a bright lemon twist, tender zucchini, and succulent pork. The pan sauce, made with chicken demi-glace and a squeeze of lemon, ties everything together beautifully.

Perfect for a weeknight dinner, this dish comes together in about 30 minutes and is sure to become a family favorite. The potatoes are roasted until golden and tossed with lemon, while the pork is seared then finished in the oven for perfect tenderness.

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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. Preheat oven to 450°F with racks in top and middle positions. 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, 20–25 minutes.
2. Meanwhile, halve, peel, and dice onion into ½-inch pieces. Mince or grate garlic. Halve lemon. Trim and halve zucchini lengthwise, then slice crosswise into ½-inch half-moons. Chop cilantro. Toss onion and zucchini on one side of a second baking sheet with 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 first, remove them and continue cooking pork.
5. Meanwhile, melt 1 tbsp butter in the same pan over medium heat. Add garlic and cook until fragrant, 1–2 minutes. Stir in demi-glace and ½ cup water, scraping up browned bits. Simmer until thickened, 3–4 minutes. Remove from heat; season with pepper and a squeeze of lemon juice.
6. Divide potatoes, onion, and zucchini between plates. Squeeze lemon juice over to taste. Slice pork crosswise and arrange on top. Drizzle with pan sauce and garnish with cilantro.

Recipe Tips

FAQ

Can I use sweet potatoes instead of Yukon Gold?

Yes, sweet potatoes work well. Adjust roasting time as needed since they may cook faster.

What can I substitute for chicken demi-glace?

You can use 1 cup of chicken broth simmered until reduced by half, or a teaspoon of bouillon paste dissolved in water.

How do I know when the pork is done?

The pork is cooked through when it reaches an internal temperature of 145°F. Let it rest for 5 minutes before slicing.