Lemon Herb Roasted Pork Tenderloin with Crispy Potatoes and Zucchini

This roasted pork tenderloin is the kind of meal that feels special enough for a dinner party but comes together easily on a busy weeknight. The pork is seared to golden perfection, then finished in the oven alongside lemony potatoes and zucchini. A quick pan sauce made with chicken demi-glace and fresh lemon juice ties everything together with bright, savory flavor.

The potatoes are the real star here-crispy on the outside, creamy on the inside and infused with tangy lemon. Paired with tender roasted zucchini and succulent pork, every bite is balanced and satisfying. Serve it straight from the pan for a rustic, impressive presentation.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Wash and dry the potatoes, then cut them into 1/2-inch cubes. Dice the onion into small pieces. Trim the ends off the zucchini and cut it into 1/2-inch half-moons. Zest the lemon and set the zest aside, then cut the lemon in half and juice it. Mince the garlic clove. Pat the pork tenderloin dry with paper towels and season generously with salt and pepper.
2. Heat a large oven-safe skillet over medium-high heat and add a drizzle of oil. Sear the pork tenderloin until browned on all sides, about 2-3 minutes per side. Remove the pork from the skillet and set aside on a plate.
3. In the same skillet, add the potatoes and onion. Cook, stirring occasionally, until the potatoes start to brown, about 5 minutes. Add the zucchini and garlic and cook for another 2 minutes. Season with salt and pepper, then stir in the lemon zest.
4. Nestle the seared pork tenderloin back into the skillet among the vegetables. Transfer the skillet to the preheated oven and roast for 12-15 minutes or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and golden.
5. Remove the skillet from the oven. Transfer the pork to a cutting board and let it rest for 5 minutes. While the pork rests, make the pan sauce: place the skillet with the vegetables over medium heat. Add the chicken demi-glace and 1/4 cup of water, scraping up any browned bits from the bottom. Stir in 1 tablespoon of lemon juice (from the zested lemon) and simmer for 1-2 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper.
6. Slice the rested pork tenderloin into medallions. Serve the pork alongside the lemony potatoes and zucchini and spoon the pan sauce over everything. Garnish with fresh cilantro leaves.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, you can substitute pork loin or pork chops, but adjust cooking time accordingly. The internal temperature should reach 145°F (63°C).

Can I make this recipe ahead of time?

The vegetables and sauce can be prepared a day ahead. Reheat in a skillet and cook the pork fresh for best results.

What can I substitute for chicken demi-glace?

You can use 1/2 cup chicken broth mixed with 1 teaspoon soy sauce or Worcestershire sauce for a similar savory depth.