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!
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Yukon Gold Potatoes
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.