Sheet Pan Herb-Crusted Pork Tenderloin with Roasted Root Vegetables

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

Juicy pork tenderloin encrusted with fresh herbs roasted alongside a medley of colorful root vegetables. This american-inspired pork (whole30, gluten free) ready in about 45 minutes pairs pork tenderloin, finely chopped fresh parsley, finely chopped fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 460 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, mix 3 tbsp olive oil, 4 minced garlic cloves, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh thyme, 1 1/2 tsp sea salt, and 1 tsp black pepper.
  2. Step 2: Rub this herb mixture all over 1.5 lbs pork tenderloin, coating evenly.
  3. Step 3: Arrange 3 medium carrots, 2 medium parsnips, 2 medium sweet potatoes, and 1 medium red onion on a large rimmed baking sheet. Drizzle with a little olive oil and season with salt and pepper, tossing to coat.
  4. Step 4: Place the pork tenderloin in the center of the baking sheet among the vegetables.
  5. Step 5: Roast for 25-30 minutes, turning the vegetables halfway through, until the pork reaches an internal temperature of 145°F and the vegetables are tender and caramelized.
  6. Step 6: Remove from oven and let pork rest for 5 minutes before slicing. Serve pork slices alongside roasted vegetables.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Sheet Pan Herb-Crusted Pork Tenderloin with Roasted Root Vegetables take to make?

Total time is about 45 minutes (15 min prep + 30 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 Sheet Pan Herb-Crusted Pork Tenderloin with Roasted 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 Sheet Pan Herb-Crusted Pork Tenderloin with Roasted 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 Sheet Pan Herb-Crusted Pork Tenderloin with Roasted 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.

Is Sheet Pan Herb-Crusted Pork Tenderloin with Roasted Root Vegetables whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes