Baked Herb-Rubbed Pork Tenderloin with Roasted Root Vegetables

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

Juicy pork tenderloin coated in a fragrant herb rub, baked to perfection and served alongside caramelized roasted root vegetables. This american-inspired pork 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.

★ 4.3 (15 ratings) Prep: 15 min Cook: 35 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, combine 2 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 create an herb rub.
  2. Step 2: Pat dry the 1.5-pound pork tenderloin and rub the herb mixture evenly all over the pork.
  3. Step 3: Place the pork tenderloin on a rimmed baking sheet.
  4. Step 4: In a separate bowl, toss 3 large peeled and chopped carrots, 2 peeled parsnips cut into 1-inch pieces, and 1 large red onion cut into wedges with 1 tbsp olive oil, 1 tbsp honey, and 1 tbsp balsamic vinegar until evenly coated.
  5. Step 5: Arrange the vegetables around the pork on the baking sheet.
  6. Step 6: Roast everything in the preheated oven for 25-30 minutes until the pork reaches an internal temperature of 145°F and vegetables are tender and caramelized.
  7. Step 7: Remove pork from oven, tent with foil, and rest for 5 minutes before slicing. Serve sliced pork alongside the roasted vegetables.

Frequently asked questions

How long does Baked Herb-Rubbed Pork Tenderloin with Roasted Root 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-Rubbed Pork Tenderloin with Roasted Root 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 pork tenderloin from drying out.

Can I substitute ingredients in Baked Herb-Rubbed Pork Tenderloin with Roasted Root 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-Rubbed Pork Tenderloin with Roasted Root 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.

What goes well with Baked Herb-Rubbed Pork Tenderloin with Roasted Root Vegetables?

American pork 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.

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