Skillet Pork Tenderloin with Roasted Beets, Carrots, and Apple-Onion Pan Sauce
This skillet-to-oven pork tenderloin dinner feels a little dressy but cooks like a weeknight meal. Sweet roasted carrots and beets bring out the pork’s savoriness, while a quick apple-onion pan finish makes it taste like early spring in Kentucky.
Back to full listIngredients
- Pork Loin Tenderloin 1 package, about 1 to 1.25 lb $13.99
- Organic Loose Red Beet 2 medium, peeled and wedged $2.99
- Organic Loose Carrots 3 medium, cut into sticks $1.49
- Sweet Onion 1, sliced $1.43
- Organic Gala Apples 1, sliced $2.49
- Organic Garlic, 3 CT 2 cloves $2.89
- Organic Thyme 1 tsp chopped $2.99
- Olive oil, salt, black pepper, vinegar pantry
Instructions
- Heat oven to 425°F.
- Toss beets and carrots with oil, salt, and pepper; roast 25 minutes.
- Season pork with oil, thyme, garlic, salt, and pepper.
- Sear pork in an oven-safe skillet until browned.
- Transfer skillet to oven and roast 12 to 15 minutes to 145°F.
- Rest pork. In the skillet, cook onion and apple until softened, then deglaze with a splash of vinegar.
- Slice pork and serve with roasted vegetables and apple-onion pan sauce.
Cook time: 50 minutes
Estimated cost: $15-19
Health notes: Lean protein with antioxidant-rich root vegetables
Drink pairing: Pinot Noir or off-dry Riesling