Sheet Pan Herb-Roasted Pork Tenderloin with Vegetables

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

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 alongside colorful vegetables, infused with fresh herbs and garlic for a simple weeknight meal. This American-inspired sheet-pan recipe, ready in about 45 minutes, pairs pork tenderloin, baby potatoes, halved, olive oil 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 lb pork tenderloin
1 lb baby potatoes, halved
3 medium carrots, peeled and cut into 1-inch pieces
3 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
4 garlic cloves, minced
1 1/2 tsp salt
1 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F (220°C). Arrange 1 lb halved baby potatoes and 3 peeled, cut carrots on a large rimmed baking sheet.
Step 2: Drizzle 2 tbsp olive oil over the vegetables and toss with 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Spread evenly.
Step 3: Rub 1 lb pork tenderloin with 1 tbsp olive oil, 2 minced garlic cloves, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1/2 tsp salt, and 1/2 tsp black pepper.
Step 4: Place the pork tenderloin in the center of the baking sheet atop the vegetables.
Step 5: Roast for 25-30 minutes until the pork reaches an internal temperature of 145°F and vegetables are tender and golden.
Step 6: Remove from oven and let the pork rest for 5 minutes before slicing. Serve with the roasted vegetables.