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Easy One-Pan Spring Pork with Brown Butter

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A quick and easy one-pan dinner featuring tender pork medallions, roasted spring vegetables, and a rich nutty brown butter sauce. Perfect for weeknight meals with minimal cleanup.

Ingredients

Scale
  • 1 pound pork tenderloin, trimmed and cut into 1-inch medallions
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 pound baby potatoes, halved (Yukon Gold recommended)
  • 4 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
  • Zest of 1 lemon
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • Optional: red pepper flakes for a subtle kick
  • Optional: fresh parsley for garnish

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Trim and slice the pork tenderloin into 1-inch medallions. Pat dry and season generously with salt and freshly ground black pepper on both sides.
  3. In a large bowl, toss the halved baby potatoes with 1 tablespoon olive oil, salt, and pepper. Spread them in a single layer on an oven-safe skillet or roasting pan. Roast for about 15 minutes.
  4. Meanwhile, melt 4 tablespoons of unsalted butter in a small saucepan over medium heat. Stir frequently until it foams and turns golden brown with a nutty aroma (about 5 minutes). Remove from heat and stir in minced garlic, chopped thyme, and lemon zest. Set aside.
  5. After the potatoes have roasted for 15 minutes, remove the pan from the oven. Add the asparagus pieces, drizzle with remaining olive oil, and toss gently with the potatoes.
  6. Arrange pork medallions on top of the vegetables in a single layer. Spoon the brown butter mixture over the pork and veggies, coating everything evenly.
  7. Return the pan to the oven and roast for an additional 12-15 minutes, until pork reaches an internal temperature of 145°F (63°C) and asparagus is tender but crisp.
  8. Let the dish rest for 5 minutes before serving to allow juices to settle.
  9. Optional: garnish with chopped fresh parsley or sprinkle red pepper flakes for color and heat.

Notes

Use a meat thermometer to ensure pork reaches 145°F for perfect doneness. Stir brown butter constantly to avoid burning. If veggies brown too quickly, cover loosely with foil halfway through roasting. Let pork rest after cooking for juicy results. For dairy-free, substitute butter with vegan butter or olive oil. Pork chops can be used but may require longer cooking time.

Nutrition

Keywords: one-pan, pork tenderloin, brown butter, spring vegetables, easy dinner, weeknight meal, roasted asparagus, baby potatoes

Find it online: https://avabake.com/easy-one-pan-spring-pork-with-brown-butter-recipe-for-perfect-dinner/