Sheet Pan Mustard-Herb Roasted Pork with Root Vegetables

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

Tender pork loin roasted on a sheet pan with a tangy mustard and fresh herb crust, accompanied by caramelized root vegetables. This american-inspired pork ready in about 55 minutes pairs pounds pork loin, tablespoons Dijon mustard, tablespoon 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 Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat the oven to 400°F. In a small bowl, combine 3 tablespoons Dijon mustard, 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh thyme, and 3 minced garlic cloves; mix until a spreadable paste forms.
  2. Step 2: Pat dry 2 pounds pork loin with paper towels, then rub the mustard-herb mixture evenly all over the pork.
  3. Step 3: On a large rimmed sheet pan, toss 3 peeled and chopped carrots, 2 peeled and chopped parsnips, and 1 large red onion cut into wedges with 4 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper until well coated; spread in an even layer.
  4. Step 4: Place the pork loin in the center of the sheet pan among the vegetables and roast in the preheated oven for 35-40 minutes, or until the pork reaches an internal temperature of 145°F and vegetables are tender and caramelized at the edges.
  5. Step 5: Remove from oven and let the pork rest for 10 minutes before slicing. Serve slices of pork alongside the roasted root vegetables.

Frequently asked questions

How long does Sheet Pan Mustard-Herb Roasted Pork with 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 Roasted Pork with 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 Roasted Pork with 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 Roasted Pork with 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 Roasted Pork with 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