Sheet Pan Harissa-Spiced Pork Tenderloin with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Tender pork tenderloin coated in smoky harissa paste, roasted alongside root vegetables for an easy one-pan dinner. This Mediterranean-inspired pork recipe, ready in about 45 minutes, pairs pork tenderloin, harissa paste, sweet potatoes, peeled and cubed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 lb pork tenderloin
• 2 tbsp harissa paste
• 2 cups sweet potatoes, peeled and cubed
• 1 cup carrots, peeled and sliced
• 1 medium red bell pepper, sliced
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro, chopped

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 425°F. In a small bowl, mix 2 tbsp harissa paste with 1 tbsp olive oil and 2 minced garlic cloves.
2. Step 2: Rub the harissa mixture evenly over 1 lb pork tenderloin and place it in the center of a large sheet pan.
3. Step 3: In a separate bowl, toss 2 cups cubed sweet potatoes, 1 cup sliced carrots, and 1 sliced red bell pepper with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until well coated.
4. Step 4: Spread the vegetables evenly around the pork on the sheet pan.
5. Step 5: Roast for 25-30 minutes, turning vegetables halfway, until pork reaches 145°F internal temperature and vegetables are tender and caramelized.
6. Step 6: Remove from oven and let pork rest 5 minutes, then slice and garnish with 2 tbsp chopped fresh cilantro before serving.