Sheet Pan Garlic-Rosemary Pork Tenderloin with Root Vegetables

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A wholesome, easy sheet pan meal featuring tender pork infused with garlic and rosemary alongside caramelized root vegetables, perfect for a busy weeknight. This American-inspired Whole30 recipe, ready in about 40 minutes, pairs pork tenderloin, garlic cloves, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 pounds pork tenderloin
• 6, minced garlic cloves
• 2 tbsp, chopped fresh rosemary
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 large, cut into wedges red onion
• 3 tbsp olive oil
• 1.5 tsp, divided sea salt
• 1 tsp, divided black pepper
• 1 tsp lemon zest
• 1 tbsp lemon juice

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Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, combine 6 minced garlic cloves, 2 tbsp chopped fresh rosemary, 3 tbsp olive oil, 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp lemon zest, and 1 tbsp lemon juice to create a marinade.
2. Step 2: Rub the marinade evenly over the entire surface of the 1.5-pound pork tenderloin and set aside.
3. Step 3: On a large rimmed baking sheet, toss 3 medium carrots, 2 medium parsnips, and 1 large red onion wedges with 1/2 tsp sea salt, 1/2 tsp black pepper, and 1 tbsp olive oil until coated.
4. Step 4: Arrange the pork tenderloin in the center of the baking sheet surrounded by the vegetables.
5. Step 5: Roast for 25-30 minutes until the pork reaches an internal temperature of 145°F and the vegetables are tender and caramelized on the edges.
6. Step 6: Remove from oven and let the pork rest for 5 minutes before slicing. Serve with the roasted vegetables.