Sheet Pan Herb-Roasted Pork with Seasonal Root Vegetables

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Tender roasted pork loin paired with a medley of regional root vegetables, all cooked on a single sheet pan for easy cleanup. This sheet-pan recipe, ready in about 65 minutes, pairs pork loin roast, olive oil, 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.

Ingredients

• 2 lbs pork loin roast
• 4 tbsp olive oil
• 2 tsp, fresh chopped rosemary
• 1 tsp, fresh chopped thyme
• 3, minced garlic cloves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 2 medium, peeled and cut into 1-inch chunks sweet potatoes
• 2 small, cut into wedges red onions

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

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.