Roasted Pork Tenderloin with Zucchini and Onions
Course: Gather-N-Go, Main Course
Cuisine: American
Keyword: Pork, Zucchini
Servings: 4 people
Calories: 396kcal
Pork
- 24 oz pork tenderloin cut into 6 oz chunks
Vegetables
- 24 oz zucchini sliced in half-moons
- 24 oz red onions rough chopped
- 1 tbsp olive/canola oil
Demi Sauce
- 2 cloves garlic minced
- 2 lemon
- 1 oz cilantro
- 6 c chicken stock concentrated equivalent
- 1 tbsp olive/canola oil
Roast Pork and Veggies
Spread onions, zucchini, and pork on a baking sheet
Roast in oven until veggies are tender and pork is cooked through, 12-15 minutes. Pork is fully cooked when internal temperature reaches 145 degrees f.
Remove from oven and keep warm.
Make Demi-Sauce
Heat pan used to sear pork with drippings over medium heat, add oil/garlic mixture and cook 1-2 minutes until garlic is fragrant.
Add stock concentrate and 1/2 c water. Simmer, scraping bottom of pan, until slightly reduced, 3-4 minutes.
Season with pepper and squeeze of lemon juice.
Finish and Serve
Slice lemon in quarters, roughly chop cilantro.
Slice pork crosswise into 1/2 inch pieces.
Divide between plates, place sliced pork on top of veggies.
Drizzle pork with sauce. Garnish everything with chopped fresh cilantro. Serve with quarter of lemon to drizzle on top.
Calories: 396kcal | Carbohydrates: 25g | Protein: 44g | Fat: 12g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 117mg | Sodium: 449mg | Potassium: 1456mg | Fiber: 4g | Sugar: 12g | Vitamin A: 705IU | Vitamin C: 45.9mg | Calcium: 76mg | Iron: 3.1mg