Roasted Pork Tenderloin

Roasted Pork Tenderloin

with Lemony Potatoes and Zucchini

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If you’ve never had lemony potatoes before, you’re about to be spoiled for all other spuds. They’re equal parts crispy, creamy, tangy, and all around delightful. This starring side is accompanied by tender, roasted zucchini, and the main event, succulent pork tenderloin. It’s all tied together with a rich pan sauce that’s got some zing, thanks to a touch more lemon juice. When life gives you lemons, you know what to do!


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

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


¼ ounce


12 ounce

Pork Tenderloin

1 unit

Chicken Demi-Glace


Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon





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
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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Adjust rack to upper position and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast, tossing halfway through, until tender and crisped, about 25 minutes.


Halve, peel, and dice onion into ½-inch pieces. Mince or grate garlic. Halve lemon. Halve zucchini lengthwise, then cut crosswise 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.


Pat pork dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned all over, about 10 minutes total.


Transfer pork to baking sheet with onion and zucchini. Roast 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, melt 1 TBSP butter in pan used for pork over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Stir in demi-glace and ½ cup water, scraping up any browned bits from bottom of pan. Simmer until slightly reduced, 3-4 minutes. Turn off heat. Season with pepper and a squeeze of lemon.


Slice pork. Divide potatoes, onion, and zucchini between plates. Season with salt and pepper. Squeeze a bit of lemon juice over (to taste). Top with pork. Drizzle with pan sauce and garnish with cilantro.