Rosemary-Roasted Pork Tenderloin with Root Vegetables

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

Tender pork roasted with rosemary and garlic, paired with a medley of roasted root vegetables for balanced energy and restful sleep. This american-inspired whole30 ready in about 48 minutes pairs pork tenderloin, fresh rosemary, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 365 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.

★ 4.3 (15 ratings) Prep: 20 min Cook: 28 min Serves 4 American cuisine 365 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat pork dry, then rub with 1 tbsp rosemary, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: On a sheet pan, combine carrots, parsnips, and cubed sweet potato; drizzle with 1 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper; toss to coat.
  3. Step 3: Place seasoned pork on top of vegetables, then roast for 25-30 minutes until pork reaches 145°F (63°C) internally and vegetables are tender.
  4. Step 4: Rest pork 5 minutes before slicing; serve with roasted vegetables.

Frequently asked questions

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

Total time is about 48 minutes (20 min prep + 28 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 Rosemary-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 Rosemary-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 Rosemary-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 Rosemary-Roasted Pork Tenderloin with Root Vegetables?

American whole30 like this pair well with a compliant starch (roasted sweet potato, cauliflower rice, or plantains), a crisp salad dressed with olive oil and lemon, and sliced fruit. Skip grains, legumes, dairy and added sugar — none of them are Whole30-compliant. Tap "Plan a meal with the AI" to get specific side suggestions.

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