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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!

Tags:Family friendly

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

Preparation Time30 minutes
Cooking Time30 minutes
Cooking difficultyLevel 1
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)2301 kJ
Calories550 kcal
Fat21 g
Saturated Fat9 g
Carbohydrate50 g
Sugar12 g
Dietary Fiber9 g
Protein38 g
Cholesterol135 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
Paper Towel
Instructionsarrow up iconarrow up icon
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Adjust rack to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces; toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.


Meanwhile, halve, peel, and dice onion into ½-inch pieces. Mince or grate garlic. Halve lemon. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Roughly chop cilantro leaves and stems. Toss onion and zucchini on one side of a second baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Set aside.


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, 4-8 minutes total (it’ll finish cooking in the next step). Turn off heat.


Transfer pork to baking sheet with onion and zucchini. Roast on middle rack until veggies are tender and pork is cooked through, 12-15 minutes. Let pork rest for 5 minutes after removing from oven. TIP: If veggies finish cooking first, remove from sheet and continue cooking pork.


Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) 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 (¾ cup for 4), scraping up any browned bits from bottom of pan. Simmer until thickened, 3-4 minutes. Remove pan from heat. Season with pepper and a squeeze of lemon juice to taste.


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