Roasted Pork and Potatoes
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Roasted Pork and Potatoes

Roasted Pork and Potatoes

with Golden Zucchini Sticks and Lemon-Thyme Pan Sauce

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!

Allergens:
Wheat
Milk

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

/ serving 4 people

680 g

Pork Tenderloin

454 g

Zucchini

10 g

Lemon-Thyme

1 unit

Chicken Broth Concentrate

680 g

Yukon Potato

1 tbsp

All-Purpose Flour

(Contains Wheat)

56 g

Onion, chopped

Not included in your delivery

1 tbsp

Butter*

(Contains Milk)

Oil*

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Nutrition Values

Energy (kJ)0 kJ
Calories363 kcal
Fat8 g
Saturated Fat2 g
Carbohydrate35 g
Sugar4 g
Dietary Fiber6 g
Protein40 g
Cholesterol111 mg
Sodium304 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Measuring Cups

Instructions

1

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

ROAST POTATOES
2

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.

SEAR PORK
3

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.

ROAST PORK
4

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.**)

COOK ZUCCHINI
5

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.

MAKE SAUCE
6

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.

FINISH AND SERVE
7

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

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