Directions: |
Directions:1.) Adjust rack to upper position and 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, 20-25 minutes.
Prep
2.) Halve and peel onions, then cut into ½-inch pieces. Mince or grate garlic. Halve lemon. Halve zucchini lengthwise, then cut 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.
Cook Pork
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.
Roast Pork and Veggies
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.
Make Pan Sauce
5.) Meanwhile, add garlic and 2 TBSP butter to same pan over medium heat. Cook until butter is melted and garlic is fragrant, 1-2 minutes. Stir in demiglace 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 juice.
Finish
6,) Divide potatoes, onions, and zucchini between plates. Season with salt and pepper. Squeeze over a bit of 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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