Sheet Pan Herb-Crusted Pork Tenderloin with Roasted Vegetables
A restaurant-worthy main dish with tender pork coated in aromatic herbs, roasted alongside colorful vegetables in a single pan for effortless cleanup. This american-inspired sheet pan ready in about 45 minutes pairs pork tenderloin, olive oil, chopped fresh rosemary 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 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
- 1.5 lbs pork tenderloin
- 3 tbsp olive oil
- 2 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh thyme
- 4 minced garlic cloves
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups broccoli florets
- 2 medium, sliced into 1/2-inch rounds zucchini
Instructions
- Step 1: Preheat oven to 400°F. Pat 1.5 lbs pork tenderloin dry with paper towels, then rub with 2 tbsp olive oil. Season evenly with 1 tsp salt, 1/2 tsp black pepper, 2 tbsp fresh rosemary, 2 tbsp fresh thyme, 4 minced garlic cloves, and 1 tsp dried rosemary.
- Step 2: Arrange 2 cups broccoli florets and 2 sliced zucchini rounds on a parchment-lined sheet pan. Drizzle with remaining 1 tbsp olive oil and season with a pinch of salt and pepper, tossing to coat.
- Step 3: Place the seasoned pork tenderloin on top of the vegetables. Roast for 25-30 minutes until pork reaches 145°F internal temperature and vegetables are tender with golden edges.
- Step 4: Let rest for 5 minutes before slicing. Serve with the roasted vegetables and pan juices.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Herb-Crusted Pork Tenderloin with Roasted 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 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 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 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 Sheet Pan Herb-Crusted Pork Tenderloin with Roasted Vegetables?
American sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
