Roasted Port Tenderloin with Lemony Potatoes and Zucchini Hash

[sireesanwar]

Servings: 2 | Calories: 530 | Fat: 21g | Sugar: 12g | Carbs: 50g
This is quite literally one of the best recipes Hello Fresh has ever sent. I've made it repeatedly because it is actually pretty easy and in the cold winter it helps heat my little house.

What You Need:
12 oz Yukon Gold Potatoes
1 Red Onion
2 Cloves Garlic
1 Lemon
1 Zucchini
1/4 oz Cilantro
12 oz Pork Tenderloin
Chicken Demi-Glace(recipe at the end)

Other Things You'll Need:
Olive Oil
1 Tablespoon Butter
Kosher Salt
Pepper
2 Baking Sheets
Large Frying Pan

Prepare:

1. Adjust oven rack to top position and preheat over to 450 degrees.
2. Wash and dry all produce.
3. Dice potatoes into 1/2 inch pieces.
4. Half, peel, and dice onion into 1/2 inch pieces.
5. Mince garlic.
6. Halve lemon.
7. Halve zucchini lengthwise, then slice crosswise into 1/2 inch thick half-moons.
8. Roughly chop cilantro.

Making It:

1. Toss potatoes onto a baking sheet (I use foil for less clean up) with drizzle of olive oil and a pinch of salt and pepper.
2. Roast on top rack, tossing halfway through, until browned and tender, about 25 minutes.
3. On second backing sheet, add onions and zucchini to one half of the sheet.
4. Drizzle with olive oil.
5. Add a pinch of salt and pepper.
6. Toss and set aside.
7. Heat a drizzle of olive oil in a large pan over medium-high heat.
8. Pat pork dry with paper towels.
9. Season all over with salt and pepper.
10. Add pork to pan and cook, turning occasionally, until browned all over, 4-8 minutes total. Turn off heat.
11. Transfer pork to the other half of the veggie baking sheet.
12. Roast on the middle rack until veggies are tender and port is cooked through, 12-15 minutes.
13. Let pork rest 5 minutes after removing from oven. (If veggies are done first remove from sheet and continue cooking pork - putting them on foil comes in handy here)
14. Heat pan used for pork over medium heat and add butter and garlic.
15. Once butter melts and garlic is fragrant (1-2 minutes), stir in demi-glace and 1/2 water, scraping up any browned bits from bottom of pan.
16. Simmer until slightly reduced, 3-4 minutes.
17. Remove pan from heat. Season with pepper and squeeze of lemon.
18. Divide potatoes and veggies between plates. Season with salt and pepper. Squeeze a bit of lemon juice over.
19. Slice pork, then arrange on top of potatoes and veggies.
20. Drizzle with demi-glace pan sauce and garnish with cilantro.

And then enjoy this delicious meal because YUM!

Demi-Glace Recipe
This is delicious stuff and worth making a bit before hand.

What you need:
2 cups chicken broth
1 tablespoon butter
1 tsp cornstarch dissolved in 3 tablespoons water
1/8 tsp balsamic vinegar

Make It:

1. Simmer broth and butter over medium-low heat til reduced by half.
2. Add cornstarch mixture stirring slowly.
3. Simmer and reduce slightly again until smooth and rich.
4. Add balsamic vinegar and stir. May need to reduce a little again.
5. Should be the consistency of gravy.

This is great over chicken too. I just did the same thing with the demi-glace as it says above. Delicious!