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.

Tags:
Gluten-free
Allergens:
Milk

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

Total Time30 minutes
Prep Time30 minutes
DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Red Onion

2 clove

Garlic

1 unit

Lemon

1 unit

Zucchini

¼ ounce

Cilantro

12 ounce

Pork Tenderloin

1 unit

Chicken Demi-Glace

(Contains Milk)

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2259 kJ
Calories540 kcal
Fat21 g
Saturated Fat8 g
Carbohydrate50 g
Sugar12 g
Dietary Fiber9 g
Protein38 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

Roast Potatoes
1

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

Prep
2

Halve, peel, and chop onion into ½-inch pieces. Mince or grate garlic. Halve lemon. Halve zucchini lengthwise, then slice into ½-inch-thick half-moons. Roughly chop cilantro. Toss onion and zucchini on another baking sheet with a drizzle of olive oil and a pinch of salt and pepper.

Cook Pork
3

Heat a 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
4

Transfer pork to baking sheet with onion 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
5

Meanwhile, add garlic and 1 TBSP butter to same pan over medium heat. Cook until butter is melted and garlic is fragrant, 1-2 minutes. Stir in demi-glace and ½ cup water, scraping 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.

Plate and Serve
6

Divide potatoes, onion, and zucchini between plates. Season with salt and pepper. Drizzle with a squeeze or two of lemon. Slice pork, then arrange on top of potatoes and veggies. Drizzle with pan sauce and garnish with cilantro.