Sheet Pan Herb-Roasted Pork Loin with Root Vegetables

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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.

Juicy pork loin roasted on a single sheet pan with rosemary and thyme, accompanied by caramelized carrots and parsnips for an easy holiday dinner. This American-inspired holiday recipe, ready in about 75 minutes, pairs pork loin roast, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 5, 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: 60 min Serves 5 American cuisine 420 cal/serving

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Ingredients

2 pounds pork loin roast
4 medium, peeled and cut into 1-inch pieces carrots
3 medium, peeled and cut into 1-inch pieces parsnips
3 tbsp olive oil
2 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
4, minced garlic cloves
1 tsp salt
1/2 tsp black pepper
1 tbsp honey

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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Instructions

Step 1: Preheat oven to 400°F. In a small bowl, combine 3 tbsp olive oil, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create a herb marinade.
Step 2: Rub the 2-pound pork loin roast all over with half of the herb marinade. Place it on a large rimmed baking sheet.
Step 3: Toss 4 medium peeled and cut carrots and 3 medium peeled and cut parsnips with the remaining herb marinade plus 1 tbsp honey until evenly coated. Arrange vegetables around the pork on the baking sheet.
Step 4: Roast everything for 50-60 minutes, turning the vegetables halfway through, until the pork reaches an internal temperature of 145°F and vegetables are tender and caramelized.
Step 5: Remove the pork from the oven and let rest 10 minutes before slicing. Serve alongside the roasted root vegetables drizzled with pan juices.