Rosemary-Roasted Pork Loin with Carrots and Parsnips

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A fragrant centerpiece of rosemary-infused pork loin paired with caramelized root vegetables. This American-inspired Whole30 recipe, ready in about 55 minutes, pairs pork loin roast, carrots, parsnips 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 loin roast
• 3 medium, peeled and cut into 1-inch pieces carrots
• 3 medium, peeled and cut into 1-inch pieces parsnips
• 2 tbsp olive oil
• 1 tbsp, chopped fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 400°F. Place 1.5 lbs pork loin roast in a roasting pan and season with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Arrange 3 medium carrots and 3 medium parsnips around the pork, drizzle with 2 tbsp olive oil, and sprinkle with 1 tbsp chopped rosemary.
3. Step 3: Roast for 35-40 minutes, until pork reaches 145°F internal temperature and vegetables are tender with golden edges.