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Roasted Pork Tenderloin

Roasted Pork Tenderloin

with Lemony Potatoes and Zucchini

Rated 3.4 / 4
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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 plainer without it, which is why it’s worth giving the fruit 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 sunshiny blast of vitamin C (perfect for powering you through the week).

Tags:Egg freeNut free
Allergens:Milk
Preparation Time30 minutes
Cooking Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
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

(ContainsMilk)

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)2218 kJ
Calories530 kcal
Fat21 g
Saturated Fat7 g
Carbohydrate50 g
Sugar12 g
Dietary Fiber9 g
Protein41 g
Cholesterol115 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
Utensils
Baking Sheet
Large Pan
InstructionsPDF
Instructions
1

Wash and dry all produce. Adjust rack to upper position and 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 tender and crisped, about 25 minutes, tossing halfway through.

2

Halve and peel onion, then chop 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. Set aside.

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 occasionally, until browned all over, about 10 minutes total.

4

Transfer pork to baking sheet with onion and zucchini. Roast in oven until veggies are tender and 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.

5

Meanwhile, lower heat under pan used for pork to medium and add garlic and 1 TBSP butter. Once butter is melted and garlic is fragrant, 1-2 minutes later, stir in demi-glace and ½ cup water, scraping up any browned bits from bottom of pan. Simmer until slightly reduced, 3-4 minutes. Remove pan from heat. Season with pepper and a squeeze of lemon.

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.