Johnson's Herb-Roasted Pork Tenderloin with Root Veggies
A elegant yet simple roast featuring tender pork loin paired with caramelized root vegetables. This American-inspired one-pot recipe, ready in about 40 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 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
- 1.25 lbs pork tenderloin
- 2 tbsp fresh rosemary
- 1.5 tbsp fresh thyme
- 2 tbsp olive oil
- 1/4 cup chopped shallots
- 1 cup diced carrots
- 1 cup diced parsnips
- 1 tbsp balsamic vinegar
- 1 tsp sea salt
- 1/2 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F. Pat pork tenderloin dry, then rub with 2 tbsp fresh rosemary, 1.5 tbsp fresh thyme, 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper.
- Step 2: Place pork on a baking sheet lined with parchment paper. Arrange 1 cup diced carrots and 1 cup diced parsnips around the pork, then scatter 1/4 cup chopped shallots over the vegetables.
- Step 3: Roast for 25-28 minutes until pork reaches 145°F internally and vegetables are tender. Drizzle with 1 tbsp balsamic vinegar during the last 5 minutes of cooking until caramelized and glossy.
