Seared Pork Tenderloin with Lemon Potatoes, Zucchini and Pan Sauce

This pork tenderloin dinner keeps things simple but bright, pairing golden roasted potatoes with zucchini, red onion and a squeeze of fresh lemon.

The pork is first seared for deep flavor, then roasted until done and finished with a quick garlic butter pan sauce made with chicken demi-glace.

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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. Wash and dry the produce. Move an oven rack to the upper position and preheat the oven to 450°F.
2. Cut the Yukon Gold potatoes into ½-inch cubes. Place them on a baking sheet, toss with a drizzle of olive oil, salt and pepper and roast until tender and crisped, about 25 minutes, tossing halfway through.
3. While the potatoes roast, halve, peel and chop the red onion into ½-inch pieces. Mince or grate the garlic. Halve the lemon. Halve the zucchini lengthwise, then slice it into ½-inch half-moons. Roughly chop the cilantro.
4. On a second baking sheet, toss the onion and zucchini with a drizzle of olive oil, salt and pepper.
5. Heat a drizzle of olive oil in a large pan over medium-high heat. Season the pork tenderloin all over with salt and pepper. Add it to the pan and cook, turning occasionally, until browned on all sides, about 10 minutes total.
6. Transfer the browned pork to the baking sheet with the onion and zucchini. Roast until the pork is cooked to your desired doneness, 12 to 15 minutes. If the vegetables finish first, remove them from the sheet and return the pork to the oven.
7. Remove the pork from the oven and let it rest for 5 minutes before slicing.
8. Meanwhile, make the sauce. Add the garlic and 1 tablespoon butter to the same pan used for the pork over medium heat. Cook until the butter melts and the garlic is fragrant, 1 to 2 minutes.
9. Stir in the chicken demi-glace and ½ cup water, scraping up the browned bits from the bottom of the pan. Simmer until slightly reduced, 3 to 4 minutes. Remove from the heat, then season with pepper and a squeeze of lemon.
10. Divide the roasted potatoes, onion and zucchini between plates. Season with salt and pepper, then add a squeeze or two of lemon.
11. Slice the rested pork and arrange it over the vegetables and potatoes. Drizzle with the pan sauce and garnish with cilantro.

Recipe Tips

FAQ

Can I roast the vegetables and pork on the same baking sheet?

Yes. After the pork is browned, transfer it to the baking sheet with the onion and zucchini. If the vegetables are done before the pork, remove them and continue roasting the pork.

What does the lemon do in this recipe?

The lemon brightens the pan sauce and adds fresh flavor to the roasted potatoes, zucchini and onion.

Why should the pork rest before slicing?

Resting the pork for 5 minutes helps keep it juicy when sliced.