Sheet Pan Moroccan-Spiced Pork Tenderloin with Cauliflower

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

Juicy pork tenderloin seasoned with warm Moroccan spices roasted alongside cauliflower florets for an easy Whole30 dinner. This moroccan-inspired pork (whole30, gluten free) ready in about 40 minutes pairs trimmed pork tenderloin, cauliflower florets, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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: 10 min Cook: 30 min Serves 4 Moroccan cuisine 340 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, combine 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Rub 1.5 lbs pork tenderloin all over with 1 tbsp olive oil and the spice mixture evenly, pressing to adhere.
  3. Step 3: On a large rimmed baking sheet, toss 4 cups cauliflower florets with 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper until coated. Spread the cauliflower in a single layer.
  4. Step 4: Place the seasoned pork tenderloin on the baking sheet alongside the cauliflower.
  5. Step 5: Roast in the oven for 25-30 minutes until the pork reaches an internal temperature of 145°F and the cauliflower is tender and browned at the edges.
  6. Step 6: Remove from oven and let pork rest for 5 minutes before slicing.
  7. Step 7: Garnish with 2 tbsp chopped fresh cilantro and serve with 4 lemon wedges for squeezing over the pork and cauliflower for a bright finish.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Moroccan-Spiced Pork Tenderloin with Cauliflower take to make?

Total time is about 40 minutes (10 min prep + 30 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 Moroccan-Spiced Pork Tenderloin with Cauliflower?

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 trimmed pork tenderloin from drying out.

Can I substitute ingredients in Sheet Pan Moroccan-Spiced Pork Tenderloin with Cauliflower?

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 Moroccan-Spiced Pork Tenderloin with Cauliflower for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Sheet Pan Moroccan-Spiced Pork Tenderloin with Cauliflower whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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