Lemon-Roasted Pork Tenderloin with Potatoes and Zucchini

Lemon might seem like a simple ingredient, but its ability to transform a dish is remarkable. In this recipe, fresh lemon juice brightens the pan sauce and adds a lively kick to roasted potatoes and zucchini. The result is a well-balanced meal that feels both comforting and refreshing.

Pork tenderloin stays juicy and tender after a quick sear and roast, while the vegetables develop golden edges and a hint of citrus. A garlicky demi-glace sauce brings everything together. This is an easy, gluten-free dinner that’s perfect for any night of the week.

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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. 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 slice 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.
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 is cooked to 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 is melted 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 and season with pepper and a squeeze of lemon.
6. Divide potatoes, onion and zucchini between plates. Season with salt and pepper and drizzle with a squeeze of lemon. Slice pork, arrange on top of vegetables, drizzle with pan sauce and garnish with cilantro.

Recipe Tips

FAQ

Can I use a different cut of pork?

Pork tenderloin is best for this recipe because it cooks quickly and stays tender. Pork loin or chops may work but will require adjusted cooking times.

How do I know when the pork is done?

Use an instant-read thermometer: pork tenderloin is safe at 145°F, but you can cook to 150°F for a bit more doneness. Let it rest before slicing.

Can I make this dairy-free?

Yes, substitute the butter with a dairy-free alternative or additional olive oil. The sauce will still be delicious.