One-Pan Herbed Pork Tenderloin & Root Vegetables
This easy one-pan recipe features tender pork medallions and roasted root vegetables seasoned with aromatic herbs, perfect for a flavorful weeknight meal.
Equipment
- Large baking sheet
- Parchment paper
- Large bowl
Ingredients
Main Ingredients
- 1.5 lbs pork tenderloin trimmed and cut into 1-inch thick medallions
- 2 medium sweet potatoes peeled and cubed into 1-inch pieces
- 3 carrots peeled and sliced into 1-inch thick rounds
- 1 red onion cut into 8 wedges
- 2 tbsp olive oil
- 1 tbsp dried rosemary
- 1 tsp garlic powder
- 0.5 tsp dried thyme
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine sweet potatoes, carrots, and red onion in a bowl, then drizzle with 1 tbsp olive oil, 1 tsp dried rosemary, 1/2 tsp garlic powder, salt, and pepper, tossing to coat.
- Spread the seasoned vegetables on half of the baking sheet.
- In the same bowl, toss pork medallions with the remaining 1 tbsp olive oil, 1 tbsp dried rosemary, 1/2 tsp dried thyme, 1/2 tsp garlic powder, salt, and pepper.
- Arrange pork on the other half of the baking sheet in a single layer.
Cooking
- Roast for 25-30 minutes, or until pork reaches 145°F (63°C) and vegetables are tender-crisp and caramelized.
- Remove from oven and garnish with fresh chopped parsley before serving.
Notes
For crisper vegetables, ensure they are in a single layer and not overcrowded. Flipping them halfway through cooking promotes even browning.