Lemon Herb Roasted Pork Tenderloin with Crispy Potatoes and Zucchini

If you’ve never had lemony potatoes before, get ready to be spoiled. They’re crispy on the outside, creamy inside and bursting with tangy flavor. This dish pairs those irresistible spuds with tender roasted zucchini and a perfectly cooked pork tenderloin.

Everything comes together with a rich pan sauce that gets a zesty kick from fresh lemon juice. It’s a complete meal that’s both comforting and bright-proof that a little citrus can transform a simple dinner into something special.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red 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. Wash and dice the potatoes into ½-inch cubes. Cut the red onion into thin wedges. Trim the ends off the zucchini and slice into half-moons. Zest the lemon, then cut it in half. Mince the garlic. Pat the pork tenderloin dry and season all over with salt and pepper.
2. On a large baking sheet, toss the potatoes and onion with a drizzle of oil, salt and pepper. Spread in an even layer. Roast for 10 minutes.
3. Remove the baking sheet from the oven. Add the zucchini to the sheet, toss everything together and return to the oven. Roast for another 10-12 minutes, until the vegetables are tender and lightly browned.
4. While the vegetables roast, heat a large oven-safe skillet over medium-high heat. Add a drizzle of oil. Sear the pork tenderloin for 2-3 minutes per side, until nicely browned. Transfer the skillet to the oven and roast for 12-15 minutes or until the internal temperature reaches 145°F. Remove from oven and let rest for 5 minutes.
5. In the same skillet (after removing the pork), place over medium heat. Add the minced garlic and cook for 30 seconds. Stir in the chicken demi-glace, ¼ cup water and a squeeze of lemon juice. Simmer for 1-2 minutes, scraping up any browned bits. Stir in the lemon zest and remove from heat.
6. Slice the rested pork tenderloin into medallions. Serve alongside the roasted vegetables. Drizzle the pan sauce over the pork and garnish with fresh cilantro leaves.
7. Enjoy your lemony, herbaceous pork dinner!

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can work, but adjust cooking time accordingly. Use a meat thermometer to ensure doneness.

What can I substitute for cilantro?

Fresh parsley or chives make a good alternative if you’re not a fan of cilantro.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.