Roasted Pork Tenderloin
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Roasted Pork Tenderloin

Roasted Pork Tenderloin

with Lemony 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.


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

Total Time30 minutes
Prep Time


/ serving 4 people

24 ounce

Yukon Gold Potatoes

2 unit

Red Onion

2 clove


1 unit


2 ounce


¼ ounce


24 ounce

Pork Tenderloin

2 tablespoon

Chicken Demi-Glace

(Contains Milk)

Not included in your delivery

2 tablespoon


(Contains Milk)



2 tablespoon

Olive Oil


Nutrition Values

/ per serving
Energy (kJ)2385 kJ
Calories570 kcal
Fat25 g
Saturated Fat10 g
Carbohydrate47 g
Sugar11 g
Dietary Fiber8 g
Protein42 g
Cholesterol140 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.


Baking Sheet
Large Pan


Preheat Oven and Roast Potatoes

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 and peel onions, then cut into ½-inch pieces. Mince or grate garlic. Cut lemon in half. Halve zucchini lengthwise, then chop into ½-inch-thick semicircles. 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.

Cook Pork

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.

Roast Pork and Veggies

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.

Make Pan Sauce

Meanwhile, add garlic and 2 TBSP butter to same pan over medium heat. Cook until butter is melted and garlic is fragrant, 1-2 minutes. Stir in demiglace 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 juice.


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