Roasted Pork and Potatoes

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.