Sheet Pan Mustard-Herb Pork with Roasted Root Vegetables

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

Tender pork loin coated in tangy Dijon mustard and herbs, roasted alongside a medley of sweet carrots, parsnips, and red potatoes. This american-inspired pork ready in about 55 minutes pairs pounds pork loin, Dijon mustard, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 40 min Serves 4 American cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, combine 3 tbsp Dijon mustard, 3 minced garlic cloves, 1 tbsp chopped fresh rosemary, 1 tbsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Rub this mixture evenly over the entire 1.5-pound pork loin.
  2. Step 2: In a large bowl, toss 3 peeled and 1-inch chopped carrots, 2 peeled and 1-inch chopped parsnips, and 4 quartered red potatoes with 3 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper until well coated.
  3. Step 3: Arrange the coated root vegetables on a large rimmed baking sheet in a single layer. Place the pork loin in the center. Roast everything in the 400°F oven for 35-40 minutes, turning vegetables once halfway through, until the pork reaches an internal temperature of 145°F and vegetables are tender and caramelized.
  4. Step 4: Remove the pork and vegetables from the oven. Let the pork rest for 10 minutes before slicing. Serve slices alongside the roasted root vegetables.

Frequently asked questions

How long does Sheet Pan Mustard-Herb Pork with Roasted Root Vegetables take to make?

Total time is about 55 minutes (15 min prep + 40 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 Mustard-Herb Pork 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 pounds pork loin from drying out.

Can I substitute ingredients in Sheet Pan Mustard-Herb Pork 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 Mustard-Herb Pork 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.

What goes well with Sheet Pan Mustard-Herb Pork with Roasted Root Vegetables?

American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes