Geuze-Marinated Pork Tenderloin with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pork tenderloin tenderized by wild-soured geuze beer, roasted with earthy root vegetables for a complex, balanced meal. This general-inspired sheet pan ready in about 50 minutes pairs pork tenderloin, geuze beer, medium carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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.

Prep: 25 min Cook: 25 min Serves 2 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Trim excess fat from pork tenderloin and slice lengthwise into 1-inch-thick medallions. Place in a shallow dish and pour over chilled geuze beer. Add minced rosemary, 1 minced garlic clove, and 1/4 tsp salt, then massage to coat. Marinate for 30 minutes at room temperature.
  2. Step 2: Preheat oven to 400°F. Peel and cut carrots and parsnips into 1-inch pieces. Toss with 1 tbsp olive oil, 1/4 tsp salt, and 1 minced garlic clove on a parchment-lined baking sheet.
  3. Step 3: Pat pork medallions dry with paper towels, discarding marinade. Heat remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear pork for 2 minutes per side until golden brown, then transfer to the baking sheet with vegetables.
  4. Step 4: Roast for 20-25 minutes until pork reaches 145°F internally and vegetables are tender with caramelized edges, stirring once halfway through cooking.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Geuze-Marinated Pork Tenderloin with Root Vegetables take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Geuze-Marinated Pork Tenderloin with Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.

Can I substitute ingredients in Geuze-Marinated Pork Tenderloin with Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Geuze-Marinated Pork Tenderloin with Root Vegetables for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Geuze-Marinated Pork Tenderloin with Root Vegetables?

General sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes