Baked Herb-Crusted Pork Tenderloin with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

Tender pork tenderloin coated with a fragrant herb crust baked alongside a medley of caramelized root vegetables for a hearty meal. This American-inspired pork recipe, ready in about 50 minutes, pairs pork tenderloin, fresh rosemary, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 pork tenderloin
• 1 tbsp, finely chopped fresh rosemary
• 1 tbsp, finely chopped fresh thyme
• 3 cloves, minced garlic cloves
• 3 tbsp, divided olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 1 lb, halved baby potatoes
• 1 medium, cut into wedges red onion

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Instructions

1. Step 1: Preheat oven to 400°F. In a small bowl, combine 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to make the herb crust.
2. Step 2: Pat the 1.5 lb pork tenderloin dry and rub the herb mixture evenly all over the surface.
3. Step 3: In a large roasting pan, toss 3 peeled and chopped carrots, 2 peeled and chopped parsnips, 1 lb halved baby potatoes, and 1 cut red onion wedge with 1 tbsp olive oil and a pinch of salt.
4. Step 4: Place the pork tenderloin in the center of the roasting pan on top of the vegetables. Roast for 25-30 minutes until an instant-read thermometer inserted into the thickest part of the pork reads 145°F.
5. Step 5: Remove from oven and let the pork rest for 10 minutes before slicing. Serve slices alongside the caramelized roasted root vegetables.