Sheet Pan Spiced Octonary Pork with Roasted Root Vegetables

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

Tender pork roast seasoned with an eight-spice blend roasted alongside a medley of root vegetables on one pan for effortless flavor. This Mediterranean recipe, ready in about 65 minutes, pairs pork loin roast, ground cumin, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 2 lbs pork loin roast
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp ground black pepper
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 3 tbsp olive oil
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 1 large, cut into wedges red onion
• 1 1/2 tsp salt

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a small bowl, combine 1 tsp each ground cumin, coriander, paprika; 1/2 tsp ground cinnamon; 1/4 tsp each ground cloves, nutmeg, allspice; and 1/2 tsp ground black pepper.
2. Step 2: Rub the 2 lb pork loin roast evenly with 2 tbsp olive oil, 1 1/2 tsp salt, and the prepared eight-spice blend.
3. Step 3: Toss 3 peeled and chopped carrots, 2 peeled and chopped parsnips, and 1 large red onion cut into wedges with 1 tbsp olive oil and a pinch of salt, spreading them around a large rimmed baking sheet.
4. Step 4: Place the seasoned pork loin in the center of the sheet pan surrounded by the vegetables.
5. Step 5: Roast in the preheated oven for 45-50 minutes, turning vegetables halfway through, until pork reaches an internal temperature of 145°F and vegetables are tender and caramelized.
6. Step 6: Remove from oven and let pork rest for 10 minutes before slicing. Serve with the roasted root vegetables.