Herb-Infused Pork Tenderloin with Root Vegetables

By AislePrompt Editorial · ·

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 classic preparation where pork and earthy roots are cooked together to let their natural flavors shine without masking ingredients. This French-inspired one-pot recipe, ready in about 50 minutes, pairs pork tenderloin, carrot, parsnip 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.

Prep: 20 min Cook: 30 min Serves 4 French cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Know when the pork is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F; season 1.5 lbs pork tenderloin with 1 tsp sea salt and 1/2 tsp black pepper.
  2. Step 2: Peel and cut 4 medium carrots and 2 medium parsnips into 1-inch chunks; toss with 3 tbsp olive oil, 4 minced garlic cloves, and 2 tbsp chopped fresh rosemary in a baking dish.
  3. Step 3: Place seasoned pork tenderloin on top of vegetables in the dish, then roast for 25-30 minutes until pork reaches 145°F internally and vegetables are tender.
  4. Step 4: Let rest for 10 minutes before slicing; serve with roasted vegetables and pan juices.

Related recipes