Sheet Pan Herb-Crusted Pork Tenderloin with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 45 minutes, pairs pork tenderloin, olive oil, 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.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 420 cal/serving

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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

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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.