A seasoned pork loin filet with its Hawaiian sea salt already on board gets seared and rested while you roast whatever root vegetables hang around the kitchen. Weeknight dinner in one pan, built on what the shelf gave us.

Serves 2. 30 minutes, 12 at the stove.

About 270 calories a serving, 15 g protein, 11 g carbohydrate, 19 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering. Pat the pork loin filet dry and lay it in the pan; do not move it for 4 minutes until the bottom is golden brown. Flip and sear the other side for 3 minutes, then transfer to a plate to rest.7 min
2. While the pork rests, cut 8 oz of potatoes or carrots into bite-sized pieces. Add them to the same skillet with a pinch of salt and pepper and cook, stirring now and then, until they soften and begin to brown, about 10 minutes. Add a few sprigs of fresh thyme or rosemary and toss to coat.10 min
3. Slice the rested pork filet and return it to the skillet with the vegetables. Toss gently to warm through, taste, and adjust the salt and pepper if needed. Divide between two plates and serve from the pan.

Note Swap the root vegetables for asparagus or green beans if that suits your pantry better. Leftovers keep for three days in an airtight container and reheat gently over medium heat. Serve with a simple salad or crusty bread to catch the pan juices.