Lemony Roasted Pork Tenderloin with Crispy Potatoes and Zucchini

If you’ve never tried lemony potatoes, get ready for a new favorite. They’re crispy on the outside, creamy on the inside and bursting with bright citrus flavor. Paired with tender roasted zucchini and succulent pork tenderloin, this dish is a complete meal that feels special but comes together easily.

The real magic is the pan sauce made from the pork drippings, chicken demi-glace and a squeeze of lemon juice. It ties everything together with a rich, tangy finish. Whether you’re cooking for family or impressing guests, this recipe delivers on flavor and simplicity.

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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 with racks in top and middle positions. Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes, tossing halfway.
2. Meanwhile, dice onion into ½-inch pieces. Mince garlic. Halve lemon. Trim zucchini, halve lengthwise, then slice crosswise into ½-inch half-moons. Chop cilantro. On a second baking sheet, toss onion and zucchini with olive oil, salt and pepper; set aside.
3. Pat pork dry; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Sear pork, turning occasionally, until browned on all sides, 4-8 minutes. Transfer pork to the baking sheet with vegetables.
4. Roast pork and vegetables on middle rack until veggies are tender and pork is cooked through (internal temp 145°F), 12-15 minutes. Let pork rest 5 minutes. If veggies finish early, remove them and continue cooking pork.
5. While pork rests, melt butter in the same pan over medium heat. Add garlic; cook until fragrant, 1-2 minutes. Stir in demi-glace and ½ cup water, scraping up browned bits. Simmer until thickened, 3-4 minutes. Remove from heat; season with pepper and a squeeze of lemon juice.
6. Divide potatoes, onion and zucchini among plates. Squeeze a little lemon juice over vegetables. Slice pork crosswise and arrange on top. 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. You could substitute pork loin, but adjust cooking time as it may take longer.

What can I substitute for chicken demi-glace?

You can use 1 cup of chicken broth mixed with 1 teaspoon of cornstarch as a thickener or use a store-bought chicken gravy.

Can I make this recipe dairy-free?

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