HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Pork Tenderloin
Roasted Pork Tenderloin

Roasted Pork Tenderloin

with Lemony Potatoes and Bell Pepper

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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 bell pepper. Plus, it adds a sunshiny blast of vitamin C (perfect for powering you through the week).


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

Total Time30 minutes
Prep Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Red Onion

2 clove


1 unit


1 unit

Bell Pepper

¼ ounce


12 ounce

Pork Tenderloin

1 unit

Chicken Demi-Glace


Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2218 kJ
Calories530 kcal
Fat21 g
Saturated Fat7 g
Carbohydrate50 g
Sugar11 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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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.


Halve and peel onion, then chop into ½-inch pieces. Mince or grate garlic. Halve lemon. Core and seed bell pepper, then cut into 1/2-inch squares. Roughly chop cilantro. Toss onion and bell pepper on another baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Set aside.


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.


Transfer pork to baking sheet with onion and bell pepper. 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.


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.


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