Looking for quick and easy comfort food? This sheet pan Spice Rubbed Pork Tenderloin and Glazed Root Vegetables has you covered! It's super flavorful and a cinch to put together for any night of the week.
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Key Ingredients
I love cooking up seasonal veggie medleys, and these beautiful light and dark shaded carrots caught my eye in the market. Parsnips and brussels also made their way into the basket along with household staples, onion and potatoes.
I realize potatoes don't technically fall in the root vegetable category (they're stem veggies), but we love our spuds around here so they were definitely making it onto the pan. And they practically match the carrots! It's the little things... Lol.
How to Prep the Pork
Instead of hitting the pork with just s&p I'm a huge fan of having spice rubs on hand. This one also includes paprika, brown sugar, cumin, garlic powder, and cinnamon. You can kick things up a notch with a pinch of cayenne if you're okay with a bit of heat. The balsamic-honey glaze is on the sweeter side so there's definitely room for some spice.
Spice blends will keep for months when stored in an airtight container. This one would also be great on chicken, steak and denser fish.
How to Cook this Sheet Pan Dinner
Once the pork is rubbed down and the veggies are glazed, I save a little to go over the tenderloins as well. The beauty of this recipe is all can be prepped in advance, making crunch time after work or entertaining on the fly stress free.
This vibrant tray needs just 30 minutes max in the oven, and you'll have an incredibly delicious dinner for you and your gang. Enjoy!
More Easy and Delicious Sheet Pan Dinner Ideas!
Roasted Halibut w/ Green Beans & Mushrooms
Adobo Chicken Fajitas & Peppers
Roasted Salmon & Broccoli with Soy-Mustard
Herb & Peach Glazed Chicken with Sweet Potatoes
Cod Asparagus & Fennel Packets
And a Few Pork Recipes to Try!
Cherry Balsamic Pork Tenderloin
Slow Cooker Pulled Pork Tenderloin
Spicy Honey Mustard Pretzel Crusted Pork Chops
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📋 Recipe
Spice Rubbed Pork Tenderloin and Glazed Root Vegetables
Equipment
Ingredients
Pork
- 2 1-pound pork tenderloins , patted dry
- 2 tablespoons olive oil
- 1 ½ tablespoons paprika
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne pepper (optional)
Vegetables
- ¼ cup balsamic vinegar
- ¼ cup honey or maple syrup
- 3 tablespoons olive oil
- 2 garlic cloves , minced
- 2 teaspoons fresh rosemary , finely chopped
- 2 teaspoons fresh sage , finely chopped
- 1 pound baby potatoes , cut into ¾-inch chunks
- 1 pound carrots , peeled, cut into ½-inch slices
- 12 ounces parsnips , peeled, cut into ½-inch slices
- 12 ounces Brussels sprouts , outer leaves removed, stemmed and halved
- 1 red onion , cut into wedges
- Kosher salt and pepper
Instructions
Pork
- Preheat oven to 400°F. Line an extra-large, rimmed sheet pan with parchment or aluminum foil, if desired.
- On a cutting board or work surface, rub pork tenderloins with the olive oil.
- Combine the 8 spices in a small bowl. (Spice rub can be made well in advance when stored in an airtight container.)
- Evenly rub the spice mixture on all sides of the pork tenderloins and place them on the sheet pan.
Vegetables
- In a medium bowl, whisk together the vinegar, honey, olive oil, garlic, rosemary and sage. Season with salt and pepper. (Can be made 3 day ahead of using. Cover and refrigerate.)
- Place all the vegetables in a large bowl, pour all but a ¼ cup of the glaze over the vegetables, and gently stir to coat.
- Drizzle the remaining glaze over the tenderloins and arrange the vegetables around the pork.
- Roast in preheated oven for 25-30 minutes. Temperature of the pork should be 145°F and the vegetables should be fork tender.
- Let pork rest 10 minutes before slicing. Transfer sliced tenderloins and vegetables to a large platter and serve.
Notes
Nutrition
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Jan says
Made this last night with potatoes, red onion and later green beans. It was EXCELLENT. !!
I did find I needed to add some liquid and tent it later in the baking process because my potatoes were not getting properly cooked. Thank you for a great dry rub.
Kim Peterson says
Awesome! Thrilled it worked out!
Bobbi says
What else did you serve with this beautiful dish? I am making it for guest in a couple weeks..
Kim Peterson says
In addition to the vegetables, you can always add potatoes and a salad. Enjoy!