Sheet Pan Senary-Spiced Pork with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A robust pork roast coated in a blend of six warming spices, roasted alongside a medley of hearty root vegetables for an easy one-pan dinner. This Mediterranean-inspired Fourth of July recipe, ready in about 70 minutes, pairs pork loin roast, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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 kg pork loin roast
• 4 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1/2 tsp ground black pepper
• 300 g, cut into 1-inch chunks carrots
• 300 g, cut into 1-inch chunks parsnips
• 1 large, cut into wedges red onion
• 400 g, cut into 1-inch chunks potatoes
• 1 1/2 tsp salt

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Instructions

1. Step 1: Preheat the oven to 400°F (200°C). In a small bowl, mix 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1/2 tsp ground turmeric, 1/2 tsp smoked paprika, and 1/2 tsp ground black pepper.
2. Step 2: Rub 1 kg pork loin roast all over with 2 tbsp olive oil, then coat evenly with the spice mixture. Set aside.
3. Step 3: On a large rimmed baking sheet, toss 300 g chopped carrots, 300 g chopped parsnips, 1 large cut red onion, and 400 g chopped potatoes with 2 tbsp olive oil and 1 1/2 tsp salt until well coated.
4. Step 4: Make a space in the center of the vegetables and place the pork loin roast there.
5. Step 5: Roast in the preheated oven for 45-50 minutes, turning the vegetables halfway through cooking, until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and caramelized.
6. Step 6: Remove the pork from the oven and let rest for 10 minutes before slicing. Serve with the roasted vegetables.