Sheet Pan Herb-Roasted Pork with Seasonal Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender roasted pork loin paired with a medley of regional root vegetables, all cooked on a single sheet pan for easy cleanup. This general-inspired sheet pan ready in about 65 minutes pairs pork loin roast, olive oil, fresh chopped rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, 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: 20 min Cook: 45 min Serves 6 520 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, mix 4 tbsp olive oil with 2 tsp fresh chopped rosemary, 1 tsp fresh chopped thyme, 3 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper to create a herb marinade.
  2. Step 2: Rub the herb mixture evenly over a 2 lb pork loin roast and place it in the center of a large rimmed sheet pan.
  3. Step 3: Toss 2 peeled and chunked parsnips, 2 peeled and chunked sweet potatoes, and 2 small wedged red onions with 1 tbsp olive oil, a pinch of salt, and pepper. Spread vegetables around the pork on the sheet pan.
  4. Step 4: Roast in the preheated oven for 40-45 minutes, turning vegetables halfway through, until pork reaches an internal temperature of 145°F and vegetables are tender and caramelized.
  5. Step 5: Remove pork from oven, tent with foil and rest for 10 minutes before slicing. Serve with roasted vegetables.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sheet Pan Herb-Roasted Pork with Seasonal Root Vegetables take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Herb-Roasted Pork with Seasonal Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork loin roast from drying out.

Can I substitute ingredients in Sheet Pan Herb-Roasted Pork with Seasonal Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Herb-Roasted Pork with Seasonal Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Herb-Roasted Pork with Seasonal Root Vegetables?

General sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes