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

Roasted Pork Tenderloin

with Lemony Potato & Zucchini Hash

Read more

We love a crispy potato hash, but hate messy stovetop frying. In this recipe, we’re roasting the potatoes in the oven before tossing them into the skillet with zucchini. A touch of lemon takes this dish over the top!


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

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

¼ ounce


2 clove


1 unit


12 ounce

Pork Tenderloin

12 ounce

Yukon Gold Potatoes

2 unit


1 unit


Not included in your delivery


Kosher Salt



1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories434 kcal
Energy (kJ)1816 kJ
Fat13 g
Saturated Fat3 g
Carbohydrate41 g
Sugar6 g
Dietary Fiber8 g
Protein41 g
Sodium114 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
download icondownload icon

Roast the potatoes: Wash and dry all produce. Preheat the oven to 450 degrees. Dice the potatoes into ½-inch cubes. Toss the potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 20-25 minutes, tossing halfway through cooking, until golden brown.


Dice the zucchini into ½-inch cubes. Trim the ends of the scallions, then thinly slice. Mince the garlic. Pick the cilantro leaves off the stems. Halve the lemon, cutting one half into wedges.


Pat dry the pork with a paper towel. Heat a drizzle of olive oil in a large pan over medium-high heat. Season the pork on all sides with salt and pepper. Add the pork to the pan and sear for 2-3 minutes per side, until golden brown all around. Place onto a baking sheet in the oven to finish cooking for 12-15 minutes, until cooked to desired doneness.


With about 5 minutes left to go on the pork, heat another drizzle of olive oil in the same pan over medium-high heat. Add the garlic, scallions, and zucchini to the pan and cook, tossing for 4-5 minutes, until softened and slightly golden brown.


Once the pork is finished, set aside to rest for 5 minutes. Add the potatoes to the pan with the zucchini and toss with a squeeze of lemon. Season to taste with salt and pepper.


Plate and serve: Slice the pork and serve on a bed of lemony potato and zucchini hash. Serve with a wedge of lemon, sprinkle with the cilantro leaves, and enjoy!