One-Pan Herb Roasted Pork Tenderloin with Root Vegetables

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Juicy pork tenderloin roasted alongside carrots, potatoes, and onions, infused with fresh herbs and garlic for an effortless, comforting dinner. This American-inspired pork recipe, ready in about 50 minutes, pairs pork tenderloin, carrots, baby potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 3 medium, peeled and cut into 1-inch chunks carrots
• 1 lb, halved baby potatoes
• 1 large, cut into wedges yellow onion
• 5 cloves, smashed garlic cloves
• 4 tbsp olive oil
• 2 tsp, chopped fresh rosemary
• 2 tsp, chopped fresh thyme
• 1.5 tsp, divided salt
• 1 tsp, divided black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 3 peeled and chunked carrots, 1 lb halved baby potatoes, 1 large wedged yellow onion, and 5 smashed garlic cloves with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp chopped fresh rosemary, and 1 tsp chopped fresh thyme. Spread vegetables evenly on a large rimmed baking sheet.
2. Step 2: Rub 1.5 lbs pork tenderloin all over with 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp chopped fresh rosemary, and 1 tsp chopped fresh thyme. Place pork tenderloin in the center of the vegetables on the baking sheet.
3. Step 3: Roast in the preheated oven for 25-30 minutes, turning vegetables halfway through, until the pork reaches an internal temperature of 145°F and the vegetables are tender and golden brown.
4. Step 4: Remove pork from oven and let rest for 5 minutes before slicing into 1/2-inch medallions. Serve pork slices alongside the roasted root vegetables, spooning any pan juices over the top for extra flavor.