Lemon Herb Roasted Pork Tenderloin with Potatoes and Zucchini

This roasted pork tenderloin recipe is all about letting simple ingredients shine. Lemon takes center stage, brightening tender roasted potatoes and zucchini, while a quick pan sauce brings everything together. The result is a satisfying, wholesome meal that feels special enough for a weekend dinner but comes together on a weeknight.

Pork tenderloin is lean and cooks quickly, making it perfect for roasting alongside vegetables. A squeeze of lemon juice at the end adds a fresh pop of flavor that balances the richness of the meat and butter sauce. Serve this dish with confidence-it’s sure to become a favorite.

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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 ounce ZucchiniView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

24 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

2 tablespoon Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 450°F. Wash and dry all produce. Cut the potatoes into ½-inch cubes. Toss them on a baking sheet with a generous drizzle of olive oil, salt and pepper. Roast until lightly browned and crisp, about 25 minutes.
2. Halve and peel the red onions, then cut into ½-inch pieces. Mince or grate the garlic. Cut the lemon in half. Halve the zucchini lengthwise, then chop into ½-inch-thick half-moons. Roughly chop the cilantro. On a separate baking sheet, toss the onions and zucchini with olive oil, salt and pepper. Set aside.
3. Heat a large drizzle of olive oil in a large pan over medium-high heat. Season the pork tenderloin all over with salt and pepper. Add to the pan and cook, turning occasionally, until browned on all sides, about 10 minutes total.
4. Transfer the seared pork to the baking sheet with the onions and zucchini. Roast in the oven until the pork reaches your desired doneness, 12-15 minutes. Let the pork rest for 5 minutes after removing from the oven. (Tip: If the vegetables finish cooking before the pork, remove them from the sheet and return the pork to the oven alone.)
5. While the pork rests, return the pan to medium heat and add the garlic and 2 tablespoons butter. Cook until the butter is melted and the garlic is fragrant, 1-2 minutes. Stir in the chicken demi-glace and 1 cup water, scraping up any browned bits from the bottom of the pan. Simmer until the sauce slightly reduces, 3-4 minutes. Remove from heat, season with pepper and squeeze in lemon juice to taste.
6. Divide the roasted potatoes, onions and zucchini among plates. Season with salt and pepper and a squeeze of lemon juice. Slice the rested pork tenderloin and arrange it over the vegetables. Drizzle with the pan sauce and garnish with chopped cilantro.

Recipe Tips

FAQ

Can I substitute the chicken demi-glace?

Yes, you can use chicken broth or stock thickened with a little cornstarch, but the demi-glace adds a rich depth of flavor.

How do I know when the pork tenderloin is done?

Use an instant-read thermometer: the pork is cooked to medium when it reaches 145°F. Let it rest for 5 minutes before slicing.

Can I use a different type of potato?

Yukon Golds are ideal for their creamy texture, but you can substitute with red potatoes or Russets-just adjust roasting time as needed.