Roasted Pork Tenderloin with Potatoes and Zucchini
Course: Gather-N-Go, Main Course
Servings: 2 people
Calories: 540kcal
Potatoes
- 12 oz yukon gold potatoes
- 1 tbsp oil
- 1 tsp salt
- 1 tsp pepper
Vegetables
- 1/2 c red onion
- 1 zucchini
- 1 tbsp oil
- 1 tsp salt
- 1 tsp pepper
Pork
- 12 oz pork tenderloin
- 1 tsp salt
- 1 tsp pepper
Sauce
- 1 tbsp oil
- 2 cloves garlic minced
- 1 tbsp chicken broth
- 1/2 c water
- 1 tsp pepper
- 1 tbsp lemon juice
Finishings
- 1 tbsp lemon juice
- 1/4 oz cilantro
Prep/Package Veggies
Halve, peel, and dice onion into 1/2 inch pieces. Halve zucchini lengthwise, then slice into 1/2 inch think half-moons.
Toss with oil, salt, and pepper. Package in a sealed package.
Prep/Package Sauce Mixture
Mince garlic. Combine oil, garlic, broth concentrate, water, pepper, and lemon juice. Package in a sealed container.
Roast Potatoes
Adjust rack to top and middle positions, then preheat oven to 450 degrees f. Place potatoes on a baking sheet. Roast on top rack, tossing halfway through, until browned and tender, about 25 minutes.
Cook Pork
Place pork in a large pan over medium-high heat. Cook, turning occasionally, until browned all over, 4-8 minutes total. Turn off heat.
Roast Pork and Veggies
Place veggies on one side of baking sheet. Transfer pork to the other side of the baking sheet. Roast on middle rack until veggies are tender and pork is cooked through, 12-15 minutes. (Pork is fully cooked when internal temperature is 145 degrees.)
Let pork rest 5 minutes after removing from oven. (If veggies finish cooking first, remove from sheet and return pork to oven.
Plate and Serve
Combine the potatoes and veggies on the same baking sheet and stir together and then divide between plates. Sprinkle a bit of lemon juice over (to taste).
Slice pork, then arrange on top of veggies. Drizzle with sauce and top with cilantro.
Calories: 540kcal | Carbohydrates: 32g | Protein: 41g | Fat: 27g | Saturated Fat: 3g | Cholesterol: 110mg | Sodium: 3636mg | Potassium: 1703mg | Fiber: 6g | Sugar: 4g | Vitamin A: 435IU | Vitamin C: 48.1mg | Calcium: 92mg | Iron: 7.9mg