Pan-Seared Pork Tenderloin with Roasted Root Vegetables and Herb Butter
Tender pork seared to perfection and served with caramelized root vegetables and a fragrant herb butter sauce. This american-inspired quick meals ready in about 40 minutes pairs pork tenderloin, olive oil, dried thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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 lb pork tenderloin
- 1 tbsp olive oil
- 1 tsp, dried thyme
- 1 tsp, dried rosemary
- 2 medium, peeled and cut into 1-inch pieces carrots
- 2 medium, peeled and cut into 1-inch pieces parsnips
- 1 small, cut into wedges red onion
- 2 tbsp butter
- 2 tbsp, chopped parsley
- 1 tbsp, chopped rosemary
Instructions
- Step 1: Preheat oven to 400°F. Pat 1.5 lb pork tenderloin dry with paper towels, then season with 1 tsp dried thyme, 1 tsp dried rosemary, salt, and pepper.
- Step 2: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering. Sear pork tenderloin for 2 minutes per side until golden brown.
- Step 3: Transfer skillet to oven and roast for 15-18 minutes, or until internal temperature reaches 145°F.
- Step 4: While pork roasts, toss 2 medium peeled and diced carrots, 2 medium peeled and diced parsnips, and 1 small cut red onion with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
- Step 5: Melt 2 tbsp butter in a small saucepan over low heat. Stir in 2 tbsp chopped parsley and 1 tbsp chopped rosemary, then remove from heat.
- Step 6: Let pork rest 5 minutes, then slice. Serve with roasted vegetables and drizzle with herb butter.
Frequently asked questions
How long does Pan-Seared Pork Tenderloin with Roasted Root Vegetables and Herb Butter take to make?
Total time is about 40 minutes (20 min prep + 20 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 Pan-Seared Pork Tenderloin with Roasted Root Vegetables and Herb Butter?
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 Pan-Seared Pork Tenderloin with Roasted Root Vegetables and Herb Butter?
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 Pan-Seared Pork Tenderloin with Roasted Root Vegetables and Herb Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Pan-Seared Pork Tenderloin with Roasted Root Vegetables and Herb Butter?
American quick meals 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
- ★★★★★
This recipe is a game-changer for busy weeknights. So simple and delicious!
- ★★★★★
Perfect for a weeknight dinner. The herb butter made the pork so flavorful.
- ★★★★★
Loved it! My family devoured this meal.
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