Roasted Pork Tenderloin
with Lemony Potatoes and Zucchini
Lemon is an ingredient that’s humble yet mighty, often overlooked as a garnish despite its transformative sour power. This dish would be much plainer without it, which is why it’s worth giving the citrus a special mention. Its juice perks up the pan sauce that’s drizzled over the pork and gives extra character to the potatoes and zucchini. Plus, it adds a sunshine-y blast of vitamin C.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Pork Tenderloin
12 ounce
Yukon Gold Potatoes
1 unit
Lemon
1 unit
Red Onion
2 clove
Garlic
1 unit
Zucchini
¼ ounce
Cilantro
1 unit
Gluten Free Chicken Demi Glace
(Contains Milk)
Not included in your delivery
1 tablespoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into ½-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until lightly browned and crisp, about 25 minutes.
Halve, peel, and chop onion into ½-inch pieces. Mince or grate garlic. Cut lemon in half. Halve zucchini lengthwise, then chop into ½-inch-thick semicircles. Roughly chop cilantro. Toss onion and zucchini on another baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Set aside.
Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook, turning, until browned all over, about 10 minutes total.
Transfer pork to baking sheet with onion and zucchini. Roast in oven until 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, add garlic and 1 TBSP butter to same pan over medium heat. Cook until butter is melted and garlic is fragrant, 1-2 minutes. Stir in demiglace and ½ cup water. Scrape up any browned bits from bottom. Simmer until slightly reduced, 3-4 minutes. Remove pan from heat. Season with pepper and a squeeze of lemon juice.
Divide potatoes, onion, and zucchini between plates. Season with salt, pepper, and lemon juice (to taste). Slice pork, then arrange on top of potatoes and veggies. Drizzle with pan sauce and garnish with cilantro.
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