Roasted Pork Tenderloin
with Lemony Skillet Potatoes and Zucchini
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.
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Yukon Gold Potatoes
Not included in your delivery
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.