Roasted Pork Tenderloin

Name: Roasted Pork Tenderloin with Lemony Skillet Potatoes and Zucchini
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 24 ounce Yukon Gold Potatoes; 2 unit Red Onion; 2 clove Garlic; 1 unit Lemon; 2 unit Zucchini; ¼ ounce Cilantro; 24 ounce Pork Tenderloin; 2 unit Chicken Demi-Glace; 2 tablespoon Butter; 2 tablespoon Olive Oil; Salt; Pepper

with Lemony Skillet Potatoes and Zucchini

Recipe Development TeamPublished on June 08, 2017

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Lemon is an ingredient that’s humble yet mighty, often overlooked as a garnish despite its transformative sour power. This dish would be much plainer without it, which is why it’s worth giving the citrus a special mention. Its juice perks up the pan sauce that’s drizzled over the pork and gives extra character to the potatoes and zucchini. Plus, it adds a sunshine-y blast of vitamin C.

Tags:

Gluten-free

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

24 ounce

Yukon Gold Potatoes

2 unit

Red Onion

2 clove

Garlic

1 unit

Lemon

2 unit

Zucchini

¼ ounce

Cilantro

24 ounce

Pork Tenderloin

2 unit

Chicken Demi-Glace

(Contains: Milk)

Not included in your delivery

2 tablespoon

Butter

(Contains: Milk)

2 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2259 kJ

Calories540 kcal

Fat22 g

Saturated Fat8 g

Carbohydrate47 g

Sugar11 g

Dietary Fiber8 g

Protein41 g

Cholesterol130 mg

Sodium450 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Large Pan

Instructions

Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into ½-inch cubes. Toss on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until lightly browned and crisp, about 25 minutes.

Halve, peel, and chop onions 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 onions and zucchini on another baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Set aside.

Heat a large 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 all over, about 10 minutes total.

Transfer pork to baking sheet with onions and zucchini. Roast in oven until pork is cooked to desired doneness, 12-15 minutes. Let pork rest 5 minutes after removing from oven. TIP: If veggies finish cooking first, remove from sheet and return pork to oven.

Meanwhile, add garlic and 2 TBSP butter to same pan over medium heat. Heat until butter is melted and garlic is fragrant, 1-2 minutes. Stir in demi-glace and 1 cup water. Scrape up any browned bits from bottom. Simmer until slightly reduced, 3-4 minutes. Remove pan from heat. Season with pepper and a squeeze of lemon.

Divide potatoes, onions, and zucchini between plates. Season with salt, pepper, and lemon juice (to taste). Slice pork, then arrange on top of potatoes and veggies. Drizzle with pan sauce and garnish with cilantro.