Roasted Pork Tenderloin
with Lemony Potatoes & Zucchini
- Milk
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!
Ingredients
12 ounce
Potatoes
1 unit
Onion
1 unit
Zucchini
1 unit
Lemon
1 clove
Garlic
12 ounce
Pork Tenderloin
1 unit
Chicken Demi-Glace
(Contains: Milk)
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust racks 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-inchthick half-moons. Roughly chop cilantro.
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 sear, turning occasionally, until browned all over, 4-8 minutes total. Turn off heat.
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. Transfer pork to empty side. Roast on middle rack until veggies are tender and pork is cooked through, 10-12 minutes. Let pork rest 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-high heat. Add garlic and cook until fragrant, 30 seconds. Stir in demi-glace and ¼ cup water (⅓ cup for 4), 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 juice.
Divide potatoes, onion, and zucchini between plates. Season with salt and pepper; top with a squeeze of lemon juice to taste. Slice pork crosswise, then arrange on top of potatoes and veggies. Drizzle with pan sauce and garnish with cilantro.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The lemony potatoes were a hit, with just the right tangy bite. Some found the pork tenderloin slightly bitter.
- Ease of prep: Customers found this meal pretty easy to make, with straightforward steps and simple ingredients.
- Suggestions: Consider skipping the lemon on potatoes if you prefer; try different side dishes for variety.
- Portions: Many would like to see this recipe in regular rotation, suggesting satisfying portion sizes.
Reviews from our home cooks
Really good. The potatoes you didn't get much lemon on them that stuck, but the little bite they had from it was perfect. Not too overwhelming
The potato zucchini bake was the star of this recipe. The tenderloin was a bit bitter actually.
Really good recipe, another dish I make on my own from time to time
Eh, I could skip the lemon on the potatoes - but otherwise delicious meal!
This meal was very good. I would like to select this one again.
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