Frozen Herb-Rubbed Pork Tenderloin with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tender pork tenderloin rubbed with fresh herbs and served alongside a medley of roasted root vegetables, perfect for a comforting winter meal. This pork recipe, ready in about 45 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 350 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 International cuisine 350 cal/serving

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Ingredients

1 lb (450g) pork tenderloin
1 tbsp, finely chopped fresh rosemary
1 tbsp, finely chopped fresh thyme
3 cloves, minced garlic cloves
3 tbsp 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
4 small, quartered red potatoes

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Instructions

Step 1: Preheat oven to 400°F (200°C). In a small bowl, combine 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 3 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp olive oil to create an herb rub.
Step 2: Pat dry 1 lb pork tenderloin and rub the herb mixture evenly all over the meat.
Step 3: Toss 3 peeled and chopped carrots, 2 peeled and chopped parsnips, and 4 quartered red potatoes in 1 tbsp olive oil and a pinch of salt and pepper.
Step 4: Place the pork tenderloin on a roasting pan and surround with the seasoned root vegetables. Roast in the oven for 25-30 minutes until pork reaches an internal temperature of 145°F (63°C) and vegetables are tender and caramelized.
Step 5: Remove from oven, let pork rest for 5 minutes before slicing. Serve pork slices alongside roasted vegetables for a warming, balanced meal.