Herb-Crusted Pork Tenderloin with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Succulent pork medallions coated in rosemary and garlic, roasted with caramelized carrots and parsnips for a comforting, high-protein dinner. This american-inspired sheet pan ready in about 50 minutes pairs Pork tenderloin, Carrots, Parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 lb, trimmed and cut into 1-inch medallions Pork tenderloin
• 12 oz, peeled and sliced 1/2-inch thick Carrots
• 8 oz, peeled and sliced 1/2-inch thick Parsnips
• 1 medium, cut into 1/2-inch wedges Red onion
• 3 tbsp Olive oil
• 1 tsp, chopped Fresh rosemary
• 3 cloves, minced Garlic
• 1 tsp Sea salt
• 1/2 tsp Black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss carrots, parsnips, and red onion with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 10 minutes until slightly softened.
2. Step 2: Season pork medallions with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp rosemary. Heat remaining 1 tbsp olive oil in a skillet over medium-high until shimmering, then sear pork for 2 minutes per side until golden brown.
3. Step 3: Remove vegetables from oven, add seared pork to baking sheet, and sprinkle with minced garlic and remaining rosemary. Return to oven and roast 12-15 minutes until pork reaches 145°F (63°C) and vegetables are tender with caramelized edges.