Roasted Pork and Potatoes

Roasted Pork and Potatoes

with Golden Zucchini Sticks and Lemon-Thyme Pan Sauce

Read more

A juicy pork tenderloin doesn't require a whole lot of fuss for it to be delicious, so we're keeping things simple by dressing it with a simple and delicious lemon-thyme pan sauce, and served with some hearty vegetables!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Tenderloin

454 g


10 g


1 unit

Chicken Broth Concentrate

680 g

Yukon Potato

1 tbsp

All-Purpose Flour


56 g

Onion, chopped

Not included in your delivery

1 tbsp




Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories363 kcal
Fat8 g
Saturated Fat2 g
Carbohydrate35 g
Sugar4 g
Dietary Fiber6 g
Protein40 g
Cholesterol111 mg
Sodium304 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Measuring Cups
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 450°F (to roast the potatoes and pork). Start prepping when the oven comes up to temperature!


Wash and dry all produce.* Strip 4 tsp lemon-thyme leaves from the stems. Cut the potatoes into ½-inch cubes. On a baking sheet, toss the potatoes and 1 tsp lemon-thyme with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.


Meanwhile, pat the pork tenderloins dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the pork. Pan-fry until golden-brown all over, 2-3 min per side.


Transfer the pork to the baking sheet with the potatoes. Roast in the centre of the oven until the pork is cooked through, 10-12 min. (TIP: Cook to a minimum internal temperature of 160°F, as size may vary.**)


Meanwhile, cut the zucchini into quarters, lengthwise. You should have 8 long strips in total. Cut them in half. Heat the same pan over high heat. Add a drizzle of oil, then the zucchini. Cook until the bottoms are dark golden-brown, 2 min. Flip the pieces over. Cover and cook until dark golden-brown, 2-3 min. Transfer to a plate.


Reduce the heat to medium. Add the onions, 1 tbsp butter and remaining lemon-thyme to the same pan. Cook until the onions soften, 4-5 min. Sprinkle over the flour and stir, 1 min. Add the broth concentrate and 1/2 cup water. Cook, stirring together, scraping up any browned bits on the bottom of the pan, 1 min. Season with salt and pepper.


Thinly slice the pork. Divide the pork, potatoes and zucchini sticks between plates. Drizzle with the pan sauce.