Sheet Pan Herb-Roasted Pork Tenderloin with Carrots and Brussels Sprouts

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.

Tender pork tenderloin roasted alongside carrots and Brussels sprouts with fresh herbs, a simple Whole30-friendly one-pan meal bursting with flavor. This American-inspired pork recipe (whole30, gluten free), ready in about 45 minutes, pairs pork tenderloin, carrots, Brussels sprouts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, combine 4 tbsp olive oil, 3 minced garlic cloves, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 tsp sea salt, and 1/2 tsp black pepper to form a herb marinade.
  2. Step 2: Place 1.5 lbs pork tenderloin on a large rimmed baking sheet. Rub the herb marinade all over the tenderloin evenly.
  3. Step 3: Toss 4 medium peeled and cut carrots and 12 oz halved Brussels sprouts with remaining 1/2 tsp sea salt and 1/2 tsp black pepper and spread in a single layer around the pork on the baking sheet.
  4. Step 4: Roast in the preheated oven for 25-30 minutes, turning vegetables once halfway through, until pork reaches an internal temperature of 145°F and vegetables are tender with golden edges.
  5. Step 5: Remove pork from oven and let rest for 5 minutes before slicing. Serve pork slices with the roasted carrots and Brussels sprouts.

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