One-Pan Herb Roasted Pork Tenderloin with Root Vegetables
Juicy pork tenderloin roasted alongside carrots, potatoes, and onions, infused with fresh herbs and garlic for an effortless, comforting dinner. This american-inspired pork ready in about 50 minutes pairs pork tenderloin, halved baby potatoes, large, cut into wedges yellow onion 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
Instructions
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does One-Pan Herb Roasted Pork Tenderloin with Root Vegetables take to make?
Total time is about 50 minutes (15 min prep + 35 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 One-Pan Herb Roasted Pork Tenderloin with 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 One-Pan Herb Roasted Pork Tenderloin with 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 One-Pan Herb Roasted Pork Tenderloin with 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.
What goes well with One-Pan Herb Roasted Pork Tenderloin with Root Vegetables?
American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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