Pork Tenderloin and Zucchini Skillet with Lemon Herbs

This pork tenderloin and zucchini skillet pairs juicy pork medallions with browned zucchini, garlic, lemon, and a quick pan sauce. It is a flexible weeknight dinner made in one skillet, with the vegetables cooked just until tender and the pork kept moist by a short rest before serving.

Ingredients

1 1/4 pounds pork tenderloin (570 g), silver skin removed
2 medium zucchini (about 1 pound / 450 g total)
2 tablespoons olive oil (30 ml), divided
1 teaspoon kosher salt (5 g)
1/2 teaspoon black pepper (1 g)
1 teaspoon sweet paprika (2 g)
1 small shallot (about 40 g), finely chopped
3 garlic cloves (about 9 g), minced
1/3 cup low-sodium chicken broth (80 ml)
2 tablespoons lemon juice (30 ml), from about 1 lemon
1 teaspoon Dijon mustard (5 g)
1 teaspoon dried oregano (1 g)
1 tablespoon unsalted butter (14 g)
2 tablespoons chopped fresh parsley (about 8 g)
1 teaspoon finely grated lemon zest (about 2 g), optional

Instructions

Prepare the ingredients. Pat the pork dry and remove any visible silver skin, which can remain tough after cooking. Cut the tenderloin crosswise into medallions about 1 inch (2.5 cm) thick. Cut the zucchini lengthwise in half, then slice it into half-moons about 1/2 inch (1.25 cm) thick. Chop the shallot and garlic, and measure the broth, lemon juice, mustard, and oregano so the sauce can be assembled quickly.
Season the pork. Combine the salt, pepper, and paprika in a small bowl. Sprinkle the mixture over both sides of the medallions. Seasoning just before cooking helps the pork brown instead of sitting in its released moisture. If the medallions vary in thickness, keep the smaller ones together so you can remove them first if they cook faster.
Brown the medallions. Heat 1 tablespoon (15 ml) of the olive oil in a large skillet over medium-high heat until it shimmers. Arrange the pork in a single layer without crowding; work in two batches if needed. Sear for about 2 to 3 minutes per side, turning once, until each side is well browned. Transfer the medallions to a clean plate. Pork can finish cooking when returned to the skillet, but do not judge doneness by color alone.
Cook the zucchini. Add the remaining 1 tablespoon (15 ml) oil to the same skillet. Add the zucchini in a fairly even layer and cook for 5 to 6 minutes, turning occasionally, until it has golden patches but still holds its shape. If the pan is crowded, cook the zucchini in two batches; crowding traps steam and makes the slices soft before they brown. Stir in the shallot and cook for about 1 minute, then add the garlic and stir for 30 seconds, just until fragrant.
Make the lemon sauce. Pour in the chicken broth and lemon juice, then whisk in the Dijon mustard and oregano. Scrape the browned bits from the bottom of the pan with a wooden spoon; they add flavor to the sauce. Let the liquid bubble for about 2 minutes, until slightly reduced. Stir in the butter until it melts and gives the sauce a light gloss. Taste the sauce before adding more salt, since broth and the pork seasoning already contribute salt.
Finish the pork. Return the pork and any juices on the plate to the skillet. Turn the medallions in the sauce and cook gently for about 1 minute, just long enough to heat them through. Check the center of a thick medallion with a food thermometer. The USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest; if a piece has not reached that temperature, continue cooking and check it again.
Rest and serve. Move the pork to a plate and let it rest for 3 minutes. Keep the zucchini in the skillet, off the heat, during the rest. Stir the parsley and, if using, lemon zest into the sauce, then spoon the zucchini and sauce over the pork. Serve while warm, with extra lemon wedges if desired.

Tips

Slice evenly. Medallions close to the same thickness cook at a similar rate. If the tapered end of the tenderloin is noticeably thinner, cut it into slightly larger pieces or remove it from the pan sooner after checking its temperature.
Use a roomy skillet. A 12-inch (30 cm) skillet gives the pork and zucchini enough space to brown. A smaller pan is still usable, but cook in batches and avoid piling hot food on top of itself. Stainless steel or cast iron both work; nonstick can brown less deeply, so allow the pan to heat fully before adding the oil.
Keep zucchini firm. Zucchini contains plenty of water, so thick half-moons and a hot pan help it stay pleasantly tender rather than collapsing. Stop cooking when the pieces still have some resistance; they soften a little more from the skillet’s residual heat.
Adjust the sauce carefully. If the sauce tastes too sharp, swirl in another small knob of butter or a splash of broth. If it seems thin, simmer it briefly before returning the pork. Avoid boiling the pork in the sauce for several minutes, which can make lean tenderloin dry.

Serving Suggestions

The skillet includes pork, vegetables, and a light sauce, so it can be served as a complete dinner or alongside a simple starch. Spoon the lemony pan juices over rice, couscous, or orzo so none of the sauce is left behind. For potatoes, serve it with boiled baby potatoes tossed with olive oil, or with mashed potatoes that can catch the juices.

To keep the plate lighter and add another texture, pair the skillet with crusty bread and a green salad dressed with a mild vinaigrette. Roasted green beans or steamed broccoli are also good additions if you are serving more people. If the meal includes several sides, keep their seasoning simple: the pork already brings garlic, paprika, herbs, and lemon to the plate.

Variations

Use another herb. Fresh thyme or rosemary can stand in for the dried oregano. Use about 1 tablespoon (3 g) chopped fresh thyme or 1 teaspoon (1 g) chopped rosemary. Rosemary has a more assertive, piney flavor, so start with a modest amount. Add fresh herbs near the end so their aroma remains distinct.

Change the vegetables. Yellow summer squash can replace some or all of the zucchini in the same amount. Thinly sliced bell pepper also works; add it with the zucchini, knowing it will need a few minutes to soften. For cherry tomatoes, add 1 cup (150 g) in the final few minutes so they warm and release some juice without turning the whole dish watery.

Make it creamy. After the pork has been removed to rest, stir 2 tablespoons (30 ml) of cream into the sauce with the parsley. Keep the pan at a gentle simmer rather than boiling it. This makes a richer sauce and softens the lemon flavor; it is not necessary for the original version.

Add a little heat. Sprinkle 1/4 teaspoon (0.5 g) red pepper flakes into the pan with the garlic, or use a pinch of cayenne with the paprika. Start small, since the bright lemon sauce makes the heat noticeable. For a less tangy flavor, replace 1 tablespoon (15 ml) of the lemon juice with broth.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. The pork and zucchini keep for 3 to 4 days in the refrigerator. Store them together with the sauce so the meat does not dry out; if preparing portions ahead, divide the food into smaller containers so it cools promptly.

For best texture, reheat a portion gently in a covered skillet over low to medium-low heat with a tablespoon of water or broth. Stir the zucchini carefully and turn the pork once, heating until the leftovers reach 165°F (74°C). A microwave also works: cover the dish loosely, heat in short intervals, and stir or rearrange the pieces midway for more even warming. The zucchini will be softer after reheating, but the sauce helps keep the pork moist.

Freezing is possible for up to about 2 months in a freezer-safe container, although zucchini becomes softer after thawing. Thaw overnight in the refrigerator and reheat to 165°F (74°C). For the best texture, freeze the cooked pork and sauce without the zucchini, then make fresh zucchini when serving.

Frequently Asked Questions

Can I cook the pork tenderloin whole instead of slicing it?
Yes, but the timing and method change. Sear the whole tenderloin on all sides, then finish it in a covered skillet over low heat or in an oven until the center reaches 145°F (63°C). Rest it for 3 minutes before slicing. Cook the zucchini separately in the skillet and make the sauce afterward; a whole tenderloin should not be expected to cook through in the same brief time as medallions.

How do I know when pork medallions are done?
Use an instant-read food thermometer in the center of the thickest medallion. Whole cuts of pork are safe at 145°F (63°C) with a 3-minute rest, according to USDA FSIS guidance. The meat may remain slightly pink at that temperature, which is normal; color by itself is not a reliable doneness check.

Can I make this recipe without chicken broth?
Yes. Use vegetable broth or water in the same amount. Water gives a less savory sauce, so taste it after reducing and adjust the salt and lemon. You can also use a little more broth and omit the butter if you want a lighter, less glossy finish, though the sauce will have less richness.

Can I prepare anything ahead?
You can trim and slice the pork, cut the zucchini, and chop the shallot and garlic earlier in the day. Keep the raw pork covered in the refrigerator and separate from ready-to-eat ingredients. For the best browning, pat the pork dry again just before seasoning, and cook the zucchini shortly before serving rather than leaving it cut and salted for a long time.

What can I use instead of Dijon mustard?
Use 1 teaspoon (5 g) whole-grain mustard for a similar tang with visible seeds and a slightly more textured sauce. Yellow mustard is another workable substitute, but it tastes sharper and less complex, so begin with about 1/2 teaspoon (2.5 g) and add more to taste. The mustard supports the pan sauce rather than dominating it, so a small amount is enough.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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