Wash and dry all produce. Preheat the oven to 450 degrees. Dice the potatoes into 1/2-inch cubes. Toss on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 25 minutes, tossing once, until golden brown.

Thinly slice the scallion whites (save the greens for another use). Mince the garlic. Halve the lemon. Dice the zucchini into 1/2–inch cubes.

Roast the zucchini: Toss the zucchini on another baking sheet with the garlic, a large drizzle of olive oil, and a large pinch of salt and pepper. Bake 15 minutes, tossing once, until golden brown.

Heat a large drizzle of olive oil in a large pan over high heat. Season the pork tenderloins on all sides with salt and pepper. Add to the pan. Sear 2 minutes per side, rotating to brown on all sides, until golden brown all around. Transfer to the baking sheet with the zucchini to finish cooking for 7-8 minutes, or until cooked to desired doneness. TIP: Use a paring knife to check for doneness in the thickest part of the pork. We like ours medium-well with just a hint of pink.

Make the pan sauce: Add the scallion whites and 2 Tablespoons butter to the same pan over medium heat. Cook 1-2 minutes, until the butter is melted and the scallions are softened. Add the chicken stock concentrates and 1 cup water to the pan. Scrape up any browned bits from the bottom. Simmer until slightly thickened, 3-4 minutes, then remove from heat. Season with black pepper and a squeeze of lemon.

Finish: Transfer the potatoes to the baking sheet with the zucchini, and toss with a squeeze of lemon. Taste and season with salt and pepper. Thinly slice the pork tenderloin, and serve on a bed of potato and zucchini hash. Drizzle with the pan sauce and enjoy!