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 cut into wedges $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, minced $2.89
- Organic Thyme 1 teaspoon chopped $2.99
- Organic Apple Cider Vinegar or pantry vinegar 1 tablespoon
- Pantry: olive oil, salt, black pepper, butter optional as needed
Instructions
- Prep the oven to 425°F. Peel and cut 2 medium Organic Loose Red Beet ($2.99) into wedges and cut 3 medium Organic Loose Carrots ($1.49) into sticks. Toss the beets and carrots with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a sheet pan.
- Roast the beets and carrots at 425°F for 25 minutes while you cook the pork.
- Pat dry 1 package Pork Loin Tenderloin ($13.99), about 1 to 1.25 pounds. Season it with 1 tablespoon olive oil, 1 teaspoon chopped Organic Thyme ($2.99), 2 minced cloves Organic Garlic, 3 CT ($2.89), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Heat a large oven-safe skillet over medium-high heat. Sear the seasoned pork tenderloin for 2 to 3 minutes per side until browned all over.
- Transfer the skillet to the oven and roast the pork for 12 to 15 minutes, or until it reaches 145°F in the center. Rest the pork on a cutting board for 5 to 10 minutes before slicing.
- While the pork rests, place the skillet back over medium heat. Add 1 sliced Sweet Onion ($1.43) and cook for 3 to 4 minutes. Add 1 sliced Organic Gala Apple ($2.49) and cook 2 minutes more. Stir in 1 tablespoon apple cider vinegar or pantry vinegar and 1 tablespoon water, scraping up the browned bits. Swirl in 1 teaspoon butter if you like.
- Serve the sliced pork tenderloin with the roasted beets and carrots and spoon the apple-onion mixture over the top.
- For wine, Pinot Noir is the strongest pairing, though Riesling also works well with the apple, onion, and lightly sweet roasted vegetables.
Cook time: 50 minutes
Estimated cost: $15-19
Health notes: About 600-700 calories per serving. Pork tenderloin is a lean cut, and the carrots, beets, and apple add fiber and antioxidants. Keep the oil moderate and pair with a simple green salad if you want an even lighter plate.
Drink pairing: Pinot Noir is the most versatile choice here, echoing the earthiness of the beets without overwhelming the pork. An off-dry Riesling is also excellent if you want to highlight the apple and onion sweetness.