Roasted Pork Tenderloin with Delicious Skillet Yukon Potatoes and Zucchini
Apostura Garnacha-Tempranillo, 2015 Aragon · 2015 Spain is known for its crowd-pleasing wines, and this blend of half Garnacha and half Tempranillo is no exception. Brimming with ripe black cherry and plum fruit flavors that are inflected with tobacco and orange nuances, this beautiful wine will impress at your next dinner party. Pair it with traditional Spanish dishes like chorizo-studded paella or lamb for an unforgettable combination. Pairs with: leg of lamb; mediterranean dishes; paella
Servings Prep Time
4 30minutes
Servings Prep Time
4 30minutes
Ingredients
Instructions
  1. Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into ½-inch cubes. Toss on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until lightly browned and crisp, about 25 minutes.
  2. Halve, peel, and chop onions into ½-inch pieces. Mince or grate garlic. Cut lemon in half. Halve zucchini lengthwise, then chop into ½-inch-thick half-moons. Roughly chop cilantro. Toss onions and zucchini on another baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Set aside.
  3. Heat a large drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook, turning, until browned all over, about 10 minutes total.
  4. Transfer pork to baking sheet with onions and zucchini. Roast in oven until pork is cooked to desired doneness, 12-15 minutes. Let pork rest 5 minutes after removing from oven. TIP: If veggies finish cooking first, remove from sheet and return pork to oven.
  5. Meanwhile, add garlic and 2 TBSP butter to same pan over medium heat. Heat until butter is melted and garlic is fragrant, 1-2 minutes. Stir in demi-glace and 1 cup water. Scrape up any browned bits from bottom. Simmer until slightly reduced, 3-4 minutes. Remove pan from heat. Season with pepper and a squeeze of lemon.
  6. Divide potatoes, onions, and zucchini between plates. Season with salt, pepper, and lemon juice (to taste). Slice pork, then arrange on top of potatoes and veggies. Drizzle with pan sauce and garnish with cilantro.

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