Baked Regional-Spiced Pork Tenderloin with Roasted Vegetables

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

Tender pork tenderloin coated in a blend of regional spices and roasted alongside colorful seasonal vegetables for a comforting meal. This american-inspired pork ready in about 45 minutes pairs pork tenderloin, paprika, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 30 min Serves 4 American cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, mix 1 tbsp paprika, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Rub 2 tbsp olive oil all over 1.5 lbs pork tenderloin, then coat evenly with the spice mixture.
  3. Step 3: Arrange 3 peeled and chopped carrots, 1 large chopped red bell pepper, and 1 medium red onion cut into wedges on a large baking sheet; drizzle with 1 tbsp olive oil and sprinkle with 1 tbsp chopped fresh thyme, tossing to coat.
  4. Step 4: Place the seasoned pork tenderloin in the center of the baking sheet with vegetables around it.
  5. Step 5: Roast for 25-30 minutes, turning vegetables halfway through, until pork reaches an internal temperature of 145°F and vegetables are tender and slightly caramelized.
  6. Step 6: Remove from oven and let pork rest for 5 minutes before slicing. Serve with roasted vegetables.

Equipment for this recipe

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Frequently asked questions

How long does Baked Regional-Spiced Pork Tenderloin with Roasted Vegetables take to make?

Total time is about 45 minutes (15 min prep + 30 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 Regional-Spiced 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 pork tenderloin from drying out.

Can I substitute ingredients in Baked Regional-Spiced 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 Regional-Spiced 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.

What goes well with Baked Regional-Spiced Pork Tenderloin with Roasted 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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