Sheet Pan Moroccan-Spiced Pork Tenderloin with Roasted Root Vegetables

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Pork tenderloin rubbed with warm Moroccan spices roasted alongside sweet carrots and parsnips for an easy, flavor-packed Whole30 dinner. This Whole30 recipe, ready in about 45 minutes, pairs pork tenderloin, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 4 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, mix 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, 1 tsp sea salt, and 1/2 tsp black pepper.
  2. Step 2: Rub 1.5 lbs pork tenderloin all over with 2 tbsp olive oil and the spice mixture. Place on a large rimmed baking sheet.
  3. Step 3: In a bowl, toss 4 peeled and chunked carrots and 3 peeled and chunked parsnips with remaining 2 tbsp olive oil, 1/2 tsp sea salt, and 1/2 tsp black pepper. Spread vegetables around pork on baking sheet.
  4. Step 4: Roast in oven for 25-30 minutes until pork registers 145°F and vegetables are tender and caramelized.
  5. Step 5: Let pork rest 5 minutes before slicing. Garnish with 1/4 cup chopped fresh parsley and serve with roasted root vegetables.

Frequently asked questions

How long does Sheet Pan Moroccan-Spiced Pork Tenderloin with Roasted Root Vegetables take to make?

Total time is about 45 minutes (15 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 Roasted 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 tenderloin from drying out.

Can I substitute ingredients in Sheet Pan Moroccan-Spiced Pork Tenderloin with Roasted 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 Moroccan-Spiced Pork Tenderloin with Roasted Root Vegetables 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 Roasted Root Vegetables whole30?

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

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