Beer-Braised Pork Tenderloin with Roasted Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Succulent pork tenderloin braised in local craft beer with herbs, served with caramelized carrots and parsnips. This american-inspired one pot ready in about 60 minutes pairs local craft beer, olive oil, medium, sliced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, trimmed and cut into 1-inch medallions pork tenderloin
• 1 cup local craft beer
• 2 tbsp olive oil
• 1 medium, sliced yellow onion
• 3, peeled and cut into 1-inch pieces carrots
• 3, peeled and cut into 1-inch pieces parsnips
• 2 cloves, minced garlic
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tbsp cornstarch
• 2 tbsp cold water

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Season pork medallions with salt and pepper, then sear for 2-3 minutes per side until golden brown.
2. Step 2: Remove pork from skillet and set aside. Add 1 sliced medium yellow onion to skillet, cooking for 3 minutes until softened. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Pour in 1 cup local craft beer, scraping up browned bits. Add 1 tsp dried rosemary and 1 tsp dried thyme, then return pork to skillet, nestling it among vegetables.
4. Step 4: Transfer skillet to oven and braise for 20 minutes until pork reaches 145°F (63°C) internally.
5. Step 5: Toss 3 carrots and 3 parsnips with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast in oven for 20 minutes until tender and caramelized.
6. Step 6: Remove pork from skillet. Pour braising liquid into a small saucepan and simmer for 5 minutes. Whisk in 1 tbsp cornstarch mixed with 2 tbsp cold water to thicken to a light gravy.
7. Step 7: Slice pork, arrange with roasted vegetables, and drizzle with thickened gravy.