Herb-Roasted Pork Tenderloin with Carrots and Parsnips

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Juicy pork tenderloin coated in a fragrant herb crust, roasted alongside sweet carrots and parsnips for a flavorful and elegant weeknight dinner. This American-inspired sheet-pan recipe, ready in about 40 minutes, pairs pork tenderloin, olive oil, fresh rosemary 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

• 1.5 lbs pork tenderloin
• 2 tbsp olive oil
• 1 tbsp fresh rosemary
• 1 tbsp fresh thyme
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1.5 lbs carrots
• 1.5 lbs parsnips
• 1 tbsp honey

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Instructions

1. Step 1: Preheat oven to 425°F. Pat pork tenderloin dry, then rub with 2 tbsp olive oil, 1 tbsp fresh rosemary, 1 tbsp fresh thyme, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Peel and cut 1.5 lbs carrots and 1.5 lbs parsnips into 1-inch chunks. Place in a large roasting pan, drizzle with 1 tbsp honey, and toss to coat. Spread in a single layer.
3. Step 3: Place seasoned pork tenderloin on top of the vegetables. Roast for 25-30 minutes, turning vegetables halfway through, until pork reaches 145°F and vegetables are tender when pierced with a fork.