Baked Herb-Crusted Pork Tenderloin with Roasted Vegetables

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

Tender pork tenderloin crusted with fresh herbs and garlic, oven-roasted alongside a medley of root vegetables for a hearty Whole30 dinner. This mediterranean-inspired pork (whole30, dairy-free) ready in about 50 minutes pairs trimmed pork tenderloin, medium, cut into wedges red onion, chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, combine 2 tbsp olive oil, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 4 minced garlic cloves, 1 tsp sea salt, 1/2 tsp black pepper, and 1 tsp lemon zest to create herb mixture.
  2. Step 2: Rub the 1.5 lbs pork tenderloin all over with the herb mixture, pressing to adhere.
  3. Step 3: Toss 3 peeled and chopped carrots, 2 peeled and chopped parsnips, and 1 cut red onion wedge with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/2 tsp black pepper. Spread vegetables evenly on a rimmed baking sheet.
  4. Step 4: Place the pork tenderloin in the center of the baking sheet among the vegetables.
  5. Step 5: Roast in the preheated oven for 25-30 minutes, turning vegetables once halfway through, until pork reaches an internal temperature of 145°F and vegetables are tender and caramelized.
  6. Step 6: Remove pork from oven and let rest for 5-7 minutes before slicing. Serve pork slices alongside roasted vegetables.

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Frequently asked questions

How long does Baked Herb-Crusted Pork Tenderloin with Roasted Vegetables take to make?

Total time is about 50 minutes (15 min prep + 35 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 Baked Herb-Crusted Pork Tenderloin with Roasted 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 trimmed pork tenderloin from drying out.

Can I substitute ingredients in Baked Herb-Crusted Pork Tenderloin with Roasted 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 Baked Herb-Crusted Pork Tenderloin with Roasted Vegetables 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.

Is Baked Herb-Crusted Pork Tenderloin with Roasted Vegetables whole30?

Yes — this recipe is tagged whole30, dairy-free, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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