Roasted Pork Tenderloin with Rosemary Thyme Vegetables Recipe | Yummly
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Roasted Pork Tenderloin with Rosemary Thyme Vegetables

Eric Appel: "So so great! I doubled the recipe with two 1lb. t…" Read More
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  • 1 1/2 teaspoons McCormick Thyme Leaves
  • 1 teaspoon McCormick Paprika
  • 1 teaspoon McCormick Rosemary Leaves (finely crushed)
  • 1 teaspoon sea salt (from McCormick® Sea Salt Grinder)
  • 1 pound red potatoes (unpeeled, cut into 1-inch chunks)
  • 1 red onion (medium, cut into 1 1/2-inch chunks)
  • 1 cup baby carrots
  • 2 tablespoons olive oil
  • 1 pork tenderloin (about 1 pound)
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    1. Preheat oven to 425°F. Mix thyme, paprika, rosemary and sea salt in small bowl. Set aside. Place potatoes, onion and carrots in medium bowl. Add oil and 1 tablespoon of the spice mixture; toss to coat well. Place vegetables in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.
    2. Roast 15 minutes, stirring occasionally. Meanwhile, coat pork evenly with remaining 1 1/2 teaspoons spice mixture. Push vegetables to one side of pan. Place pork on other side of pan. Roast 20 minutes longer or until pork is desired doneness, stirring vegetables occasionally. Place pork on cutting board. Let stand 5 minutes before slicing.
    3. Meanwhile, scrape pan drippings with spatula and stir to incorporate into the vegetables. Lift foil edges to seal the vegetables in a pouch. Let stand 5 minutes to allow vegetables to absorb flavors. Serve vegetables with sliced pork.
    Discover more recipes from McCormick

    NutritionView More

    Sodium29% DV690mg
    Fat18% DV12g
    Protein59% DV30g
    Carbs8% DV24g
    Fiber16% DV4g
    Calories320Calories from Fat110
    Total Fat12g18%
    Saturated Fat2g10%
    Trans Fat
    Calories from Fat110
    Total Carbohydrate24g8%
    Dietary Fiber4g16%
    Vitamin A100%
    Vitamin C25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Eric Appel 2 months ago
    So so great! I doubled the recipe with two 1lb. tenderloins. Substituted 3tbsp. dehydrated chopped onion into the spices in place of the red onion. I made the potatoes and veggie separate, so I cooked just the loins coated in olive oil then all the seasoning in a glass pan convection roast 425. It only took about 12 minutes for 145 medium done.
    D 3 months ago
    My husband and I loved it! Definitely a keeper. 😋
    Beth McCormick 4 months ago
    Very easy and very tasty. I doubled the spice mixture and used 1/2 on the veggies and 1/2 on the meat. We’ll definitely make again. Nice to have it all on one roasting pan.
    AngieK 8 months ago
    Super simple and very very tasty!!
    Terence T a year ago
    Meat was tender and was good
    Nancy W. a year ago
    Terrific! Definitely will make again!
    terry s. a year ago
    Very good . Tender and will make it over and over again
    Jim McKay 2 years ago
    Simple and tasty! Will make again for sure.
    Cahill 3 years ago
    Pretty tasty, although I think I left it in too long and it was a bit dry. Will use a meat thermometer next time.
    Mary Young 4 years ago
    I made this for dinner the other night and it was delicious! We also threw in some other veggies, like Brussels sprouts and butternut squash. We had to roast the meat a bit longer than the recipe stated, but used a digital meat thermometer to make sure we weren't overcooking it. I will definitely make this again, it would be a great dish for company!
    Kristen J. 5 years ago
    I am in no way a good cook. My husband either makes dinner or we go out. This is one of the first meals in 10 years of being together he actually said "D*mn baby that's good, you can make that again" ...and I am...right now while I'm typing this. The only thing that I added was a spoon full of sugar when the pork and veggies were cooking together. The pan drippings was a little bitter at first when I tried a veggie, so I added some sugar and presto! Husband is happy!