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Pork Tenderloin with Roasted Root Vegetables Recipe

Pork Tenderloin with Roasted Root Vegetables

Wholesome Cove
This simple one-pan Pork Tenderloin with Roasted Root Vegetables delivers juicy, herb-crusted pork alongside caramelized carrots, parsnips, turnips, and potatoes that soak up all the savory pan drippings. It tastes like a cozy bistro meal but comes together with minimal effort, making it perfect for busy weeknights while remaining budget-friendly, naturally gluten-free, and deeply satisfying.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 360 kcal

Equipment

  • Large Rimmed Baking Sheet (18x13 inches / 46x33cm) - Essential to prevent drippings from spilling over; large enough for single layer
  • Instant-read meat thermometer - Critical for checking internal temperature of pork
  • Cast Iron Skillet or Oven-Safe Skillet - Optional but helpful for searing the tenderloin
  • Wire rack - Optional; for placing tenderloin over vegetables to allow air circulation
  • Large mixing bowl - For tossing vegetables with oil and seasonings
  • Sharp chef's knife - For peeling and cutting vegetables evenly
  • Cutting board - Use separate one for raw pork to avoid cross-contamination
  • Aluminum foil - For lining pan and tenting pork during rest
  • Vegetable peeler - For peeling carrots, parsnips, and turnip

Ingredients
  

  • 1 pork tenderloin - about 1–1.25 lbs / 450–565g, well-trimmed with silver skin removed
  • 2 tablespoons olive oil - divided; 1 for pork, 1 for vegetables
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme - or 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried rosemary - roughly chopped, or 1 tablespoon fresh rosemary, minced
  • 1 teaspoon kosher salt - plus more to taste
  • ½ teaspoon black pepper - freshly ground
  • 2 medium carrots - about 200g, peeled and cut into 1-inch (2.5cm) pieces
  • 2 medium parsnips - about 200g, peeled and cut into 1-inch (2.5cm) pieces
  • 1 medium turnip - about 200g, peeled and cut into 1-inch (2.5cm) cubes
  • 2 medium Yukon Gold potatoes - about 300g, cut into 1-inch (2.5cm) cubes
  • 1 medium red onion - cut into wedges
  • 4 cloves garlic - smashed and left in the skin
  • 1 tablespoon balsamic vinegar - drizzled over vegetables
  • fresh parsley - chopped, for garnish

Instructions
 

  • Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with foil and set a wire rack over it if using.
  • Remove silver skin from the pork tenderloin using a sharp knife and paper towel grip. Pat the tenderloin completely dry.
  • Mix garlic powder, smoked paprika, thyme, rosemary, salt, and pepper. Rub pork with 1 tablespoon olive oil then apply the herb rub. Let sit 10–15 minutes.
  • Peel and cut carrots, parsnips, turnip, and potatoes into uniform 1-inch pieces. Cut onion into wedges and smash garlic cloves. Toss vegetables with remaining olive oil, balsamic vinegar, salt, and pepper.
  • Spread vegetables in a single even layer on the baking sheet. Place seasoned pork in the center on the rack or directly on the pan with space around it.
  • Roast at 425°F for 25–30 minutes, turning pork and stirring vegetables at 20 minutes. Cook until pork reaches 145°F internally and vegetables are golden and tender.
  • Transfer pork to a cutting board, tent loosely with foil, and rest for 5–10 minutes.
  • Slice pork into ½-inch medallions. Arrange with roasted vegetables on a platter, squeeze roasted garlic if desired, and garnish with chopped parsley.

Notes

  • Always use a meat thermometer and pull pork at 145°F (63°C) for juicy results; resting is essential for carryover cooking and juice redistribution.
  • Pat pork completely dry before seasoning to ensure a good crust.
  • Cut all vegetables uniformly into 1-inch pieces so they cook evenly.
  • Do not crowd the pan—use two pans if needed to allow proper roasting instead of steaming.
  • Let pork come to room temperature for 20 minutes before cooking for more even results.
  • The balsamic vinegar adds magical caramelization to the vegetables—do not skip it.
  • Optional sear in hot cast iron skillet for 2 minutes per side before roasting for superior crust.
  • Store leftovers in airtight container in refrigerator up to 3–4 days; reheat in oven at 350°F to maintain crispness.
  • Freezes up to 2 months; thaw overnight in fridge before reheating.
  • Great for meal prep—leftovers make excellent sandwiches or additions to frittatas and grain bowls.

Nutrition

Serving: 1servingCalories: 360kcalCarbohydrates: 34gProtein: 32gFat: 11gSaturated Fat: 2.5gCholesterol: 83mgSodium: 490mgPotassium: 880mgFiber: 6gSugar: 8gVitamin A: 120IUVitamin C: 28mgCalcium: 6mgIron: 15mg
Keyword gluten free, one pan meal, pork tenderloin, roasted root vegetables, sheet pan dinner
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