ROASTED PORK TENDERLOIN
Calories 520 kcal
Fat 21 g
Saturated Fat 7 g
Carbohydrate 50 g
Sugar 12 g
Dietary Fiber9 g
- 4 4 4 Potatoes
- 2 2 2 Red Onion
- 2 2 2 Garlic Cloves
- 1 1 1 Lemon
- 2 2 2 Zucchini
- 1/4 1/4 1/4 oz cilantro
- 24 24 24 oz Pork Tenderloin
- 2 2 2 Chicken Demi-Glace
- 2 2 2 TBSP Olive oil
- 2 2 2 TBSP Butter
1 ROAST POTATOES
Wash and dry all produce. Adjust rack to upper position and 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 tender and crisped, about 25 minutes, tossing
Halve and peel onion, then chop into ½-inch pieces. Mince or grate garlic. Halve lemon. Halve zucchini lengthwise, then slice into ½-inch-thick half-moons. 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.
3 COOK PORK
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 occasionally,until browned all over, about 10 minutes total.
4 ROAST PORK AND VEGGIES
Transfer pork to baking sheet with onion and zucchini. Roast in oven until veggies are tender and 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.
5 MAKE PAN SAUCE
Meanwhile, lower heat under pan used for pork to medium and add
garlic and 1 TBSP butter. Once butter is melted and garlic is fragrant, 1-2 minutes later, stir in demi-glace and ½ cup water, scraping up any browned bits from bottom of pan. Simmer until slightly reduced, 3-4 minutes. Remove pan from heat. Season with pepper and a squeeze of lemon.
6 PLATE AND SERVE
Divide potatoes, onion, and zucchini between plates. Season with
salt and pepper. Drizzle with a squeeze or two of lemon. Slice pork, then arrange on top of potatoes and veggies. Drizzle with pan sauce and garnish with cilantro.