Lemon Herb Pork Tenderloin with Crispy Potatoes and Zucchini

This roasted pork tenderloin is a complete meal that brings together succulent meat, crispy lemony potatoes and tender zucchini. The secret is a bright pan sauce made with chicken demi-glace and a squeeze of lemon, which ties every bite together. Perfect for a weeknight dinner that feels special.

The potatoes are roasted until golden and tossed with lemon, giving them a tangy twist that pairs beautifully with the savory pork. Zucchini and red onion roast alongside the meat, soaking up all the flavors. It’s a simple, wholesome dish that delivers on taste.

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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 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 tender and crisped, 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 into ½-inch-thick half-moons. Roughly chop cilantro. Toss onion and zucchini on a second baking sheet with a drizzle of olive oil and a pinch of 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 baking sheet with onion and zucchini. Roast on middle rack until veggies are tender and pork is cooked through, 12-15 minutes. Transfer pork to a cutting board and let rest 5 minutes.
5. Heat a drizzle of olive oil in pan used to cook pork over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Add demi-glace and ½ cup water. Cook, scraping up any browned bits from bottom of pan, until slightly reduced, 3-4 minutes. Turn off heat. Stir in 1 TBSP butter until melted. Season with pepper and a squeeze of lemon juice.
6. Slice pork crosswise. Divide potatoes, veggies and pork between plates. Top veggies with a squeeze of lemon juice (to taste). Drizzle pork with pan sauce. Garnish everything with cilantro.

Recipe Tips

FAQ

Can I use a different cut of pork?

Pork tenderloin works best for this recipe due to its tenderness and quick cooking time. You could substitute with pork loin, but adjust cooking time accordingly.

Can I make this recipe dairy-free?

Yes, omit the butter or use a dairy-free alternative. The pan sauce will still be flavorful with the demi-glace and lemon.

What can I serve with this dish?

This is a complete meal with potatoes and zucchini, but you could add a simple green salad or crusty bread on the side.