I Need a Recipe

Weeknight • Pork

One-Pan Garlic Herb Pork Tenderloin & Root Veg

A flavorful and complete meal baked on a single pan, featuring tender pork tenderloin alongside hearty root vegetables.

Prep
15 min
Cook
30 min
Servings
4
Level
Weeknight
One-Pan Garlic Herb Pork Tenderloin & Root Veg

Dinner just got a whole lot easier (and tastier!) with this fantastic one-pan recipe. We're talking juicy, perfectly cooked pork tenderloin nestled amongst tender, caramelized root vegetables, all seasoned with a fragrant garlic and herb blend. It’s elegant enough for guests but simple enough for any busy weeknight.

Ingredients

Yield: 4 servings

Main

  • 1 (1-1.5 lb) pork tenderloin, trimmed of silver skin
  • 1 lb baby potatoes, quartered
  • 2 large carrots, peeled and cut into 1-inch chunks
  • 1 parsnip, peeled and cut into 1-inch chunks (optional, or more carrots)
  • 1 red onion, cut into 8 wedges
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

  2. Step 2

    In a large bowl, combine the quartered baby potatoes, carrots, parsnip, and red onion wedges.

  3. Step 3

    Add olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper to the vegetables. Toss until everything is evenly coated.

  4. Step 4

    Push the vegetables to one side of the baking sheet. Place the pork tenderloin on the other side. You can lightly season the pork with a pinch more salt and pepper.

  5. Step 5

    Roast for 20 minutes. Then, remove the pan from the oven, flip the pork tenderloin, and toss the vegetables to ensure even cooking.

  6. Step 6

    Return to the oven and continue to roast for another 10-15 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and slightly caramelized.

  7. Step 7

    Remove the pork tenderloin from the pan and let it rest on a cutting board for at least 5 minutes before slicing. This helps keep it juicy. Serve the sliced pork alongside the roasted vegetables, garnished with fresh parsley if desired.

Tips

  • Ensure the vegetables are cut into similar-sized pieces for even cooking.
  • If you don't have parsnips, use extra carrots or add some sweet potatoes.
  • Always let the pork rest after cooking to retain its juiciness.

More recipes you'll love

Speedy Saucy Pork Noodles
Weeknight•30 min
Speedy Saucy Pork Noodles

This dish brings together tender ground pork with a savory-sweet sauce and bouncy noodles for a quick, satisfying meal.