Week 2: Roasted Pork Tenderloin with Carrots, Parsnips, and Baby Potatoes

Savory Pork Tenderloin with Root Vegetables

Roasted Pork Tenderloin with Carrots, Parsnips, and Baby Potatoes

Have you tried parsnips? I can't believe it took me 24 years to discover how delicious these root vegetables are when roasted! This dish is a tasty way to prepare other hearty ingredients including pork tenderloin, carrots, and my personal favorite, baby potatoes! 

Time: 50 minutes

Serves: 4-6


  • 4 Tbsp oil (any kind you prefer)
  • 1-2 lbs pork loin
  • 3 parsnips, washed and chopped
  • 3 carrots, washed and chopped
  • 1 lb baby potatoes, washed and chopped
  • 1 Tbsp parsley
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp garlic powder
  • Salt and pepper, to taste


  • Preheat oven to 425 °F, and line 1-2 baking sheets with aluminum foil or a silicone mat
  • Spread the pork and the vegetables on the baking sheet and drizzle them with the oil. In a small bowl, mix together the seasonings, then evenly rub them over the pork and vegetables
  • Place the baking sheets in the oven and roast for about 35-45 minutes, or until the pork is cooked through (internal temperature of 145 °F) and the vegetables are tender
  • Serve with desired toppings, or let cool, divide among food storage containers, and store in the refrigerator/freezer

 Recipe Modifications:

  • Gluten-free: None
  • Nut-free: None
  • Vegetarian/Vegan: Replace the pork chops with drained and pressed tofu. The amount of oil and seasonings can remain the same. You can also sub the pork with cooked lentils or any other legume. If this is the case, the vegetables only require 2 Tbsp oil and half of the seasonings. 

Recipe Notes:

  • Can use 3-6 potatoes instead of baby potatoes

Click HERE to view the grocery list

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