Sheet Pan Moroccan-Spiced Pork Tenderloin with Roasted Carrots and Cauliflower

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

Tender pork tenderloin rubbed with warm Moroccan spices roasted alongside carrots and cauliflower for a colorful, aromatic Whole30 dinner. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 50 minutes pairs trimmed pork tenderloin, cauliflower florets, divided extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 1.5 lbs, trimmed pork tenderloin
• 4 large, peeled and cut into 2-inch sticks carrots
• 4 cups cauliflower florets
• 4 tbsp, divided extra virgin olive oil
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/2 tsp garlic powder
• 1 1/2 tsp, divided sea salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice
• 1/4 cup chopped, for garnish fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, mix 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1 tsp smoked paprika, 1/2 tsp ground turmeric, 1/2 tsp garlic powder, 1 tsp sea salt, and 1/2 tsp black pepper.
2. Step 2: Rub 1.5 lbs trimmed pork tenderloin with 2 tbsp extra virgin olive oil and the spice mixture until evenly coated.
3. Step 3: On a large rimmed baking sheet, toss 4 peeled and cut carrots and 4 cups cauliflower florets with 2 tbsp extra virgin olive oil and 1/2 tsp sea salt. Spread vegetables out evenly.
4. Step 4: Place the pork tenderloin in the center of the baking sheet among the vegetables.
5. Step 5: Roast for 25-30 minutes until the pork reaches an internal temperature of 145°F and vegetables are tender and slightly caramelized.
6. Step 6: Remove from oven and let pork rest for 5 minutes. Drizzle 2 tbsp fresh lemon juice over the pork and vegetables.
7. Step 7: Slice the pork and garnish with 1/4 cup chopped fresh parsley before serving the pork alongside the roasted carrots and cauliflower.