Sheet Pan Herb-Roasted Pork Tenderloin

By AislePrompt Editorial · ·

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 tenderloin roasted with a fresh herb and garlic rub on a single sheet pan. This sheet-pan recipe, ready in about 45 minutes, pairs pork tenderloin, olive oil, minced garlic 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.

Prep: 15 min Cook: 30 min Serves 4 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). In a small bowl, mix 2 tbsp olive oil with 4 minced garlic cloves, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp freshly ground black pepper to form a herb rub.
  2. Step 2: Place 1 lb pork tenderloin on a rimmed sheet pan and rub the herb mixture all over the pork evenly, coating thoroughly.
  3. Step 3: Scatter 1 cup baby carrots and 1 cup halved baby potatoes around the pork on the sheet pan, tossing the vegetables lightly in any remaining herb rub.
  4. Step 4: Roast the pork and vegetables in the preheated oven for 25-30 minutes, or until the pork registers 145°F internal temperature and vegetables are tender when pierced with a fork.
  5. Step 5: Remove from oven and let pork rest for 5 minutes before slicing; serve with roasted vegetables for a cozy, balanced meal.

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