Sheet Pan Moroccan-Spiced Pork Tenderloin with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

A fragrant pork tenderloin seasoned with Moroccan spices roasted alongside colorful root vegetables for an easy Whole30 meal. This mediterranean-inspired pork (whole30, gluten-free) ready in about 45 minutes pairs trimmed pork tenderloin, large, cut into wedges red onion, divided 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 medium, peeled and cut into 2-inch sticks carrots
• 3 medium, peeled and cut into 2-inch sticks parsnips
• 1 large, cut into wedges red onion
• 4 tbsp, divided olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1 1/2 tsp, divided sea salt
• 1 tsp, divided black pepper
• 1/4 cup chopped, for garnish fresh parsley
• for serving lemon wedges

Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, mix 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1/2 tsp smoked paprika, 1 tsp sea salt, and 1/2 tsp black pepper to form a spice rub.
2. Step 2: Rub the spice mixture all over 1.5 lbs pork tenderloin and place it in the center of a large rimmed baking sheet.
3. Step 3: Toss 4 peeled and cut carrots, 3 peeled and cut parsnips, and 1 large red onion wedges with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/2 tsp black pepper on the baking sheet around the pork.
4. Step 4: Roast everything for 25-30 minutes, turning the vegetables halfway through, until pork registers 145°F internally and vegetables are tender and caramelized.
5. Step 5: Remove from oven and let pork rest for 5 minutes. Slice pork into medallions, garnish with 1/4 cup chopped fresh parsley, and serve with lemon wedges alongside the roasted vegetables.