Lemon Herb Roasted Pork Tenderloin with Potatoes and Zucchini

This roasted pork tenderloin gets a sunny upgrade thanks to fresh lemon, which brightens both the tender meat and the accompanying vegetables. Yukon Gold potatoes turn crispy in the oven, while zucchini and red onion soften and caramelize alongside the pork. A simple pan sauce made with garlic, butter and chicken demi-glace ties everything together with rich, savory flavor.

Perfect for a weeknight dinner that feels special, this dish is naturally gluten-free and packed with protein and fiber. The lemon not only adds a pop of acidity but also a dose of vitamin C, making this meal as nourishing as it is delicious.

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Ingredients

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Gluten Free Chicken Demi GlaceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry all produce. Cut potatoes into ½-inch cubes. Toss on a baking sheet with a drizzle of olive oil, salt and pepper. Roast until lightly browned and crisp, about 25 minutes.
2. Halve, peel and chop onion into ½-inch pieces. Mince or grate garlic. Cut lemon in half. Halve zucchini lengthwise, then chop into ½-inch-thick half-moons. Roughly chop cilantro. Toss onion and zucchini on another baking sheet with a drizzle of olive oil, salt and pepper. Set aside.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook, turning, until browned on all sides, about 10 minutes total.
4. Transfer pork to the baking sheet with onion and zucchini. Roast until pork reaches desired doneness, 12-15 minutes. Let rest 5 minutes before slicing. If vegetables finish cooking first, remove them from the sheet and return pork to oven.
5. Meanwhile, add garlic and 1 tablespoon butter to the same pan over medium heat. Cook until butter melts and garlic is fragrant, 1-2 minutes. Stir in demi-glace and ½ cup water, scraping up any browned bits. Simmer until slightly reduced, 3-4 minutes. Remove from heat; season with pepper and a squeeze of lemon juice.
6. Divide potatoes, onion and zucchini between plates. Season with salt, pepper and lemon juice to taste. Slice pork, arrange over vegetables, drizzle with pan sauce and garnish with cilantro.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can be substituted, but adjust cooking time accordingly as they may cook faster or slower.

Is this recipe dairy-free?

No, it contains butter. For a dairy-free version, substitute the butter with olive oil or a plant-based butter.

Can I prepare the vegetables ahead of time?

Yes, you can chop the potatoes, onion and zucchini up to a day in advance and store them in the refrigerator.