Moroccan-Spiced Pork Tenderloin with Roasted Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork tenderloin roasted with warm Moroccan spices, served alongside a medley of roasted carrots and parsnips, fitting perfectly into a Whole30 lifestyle. This middle eastern-inspired whole30 (gluten free) ready in about 45 minutes pairs pork tenderloin, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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 Middle Eastern cuisine 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, mix together 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1 tsp smoked paprika, 3 cloves minced garlic, 1 tsp sea salt, and 1/2 tsp black pepper to create a spice paste.
  2. Step 2: Rub the spice paste all over 1.5 lbs pork tenderloin, coating evenly.
  3. Step 3: On a large rimmed baking sheet, arrange the pork tenderloin in the center and surround with 3 medium peeled and cut carrots and 3 medium peeled and cut parsnips.
  4. Step 4: Roast in the oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F and the vegetables are tender and caramelized.
  5. Step 5: Remove from oven and let pork rest for 5 minutes before slicing. Sprinkle with 2 tbsp fresh chopped cilantro before serving.

Frequently asked questions

How long does Moroccan-Spiced Pork Tenderloin with Roasted Root Vegetables take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Moroccan-Spiced Pork Tenderloin with Roasted Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.

Can I substitute ingredients in Moroccan-Spiced Pork Tenderloin with Roasted Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Moroccan-Spiced Pork Tenderloin with Roasted Root Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Moroccan-Spiced Pork Tenderloin with Roasted Root Vegetables whole30?

Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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