Allow the pork to sit on the counter for about 30 minutes to come to room temperature while you preheat the oven and prepare the rest of the ingredients.
Preheat oven to 425°F. Rub about 1 tablespoon of olive oil on a large rimming baking sheet (or enough oil to lightly coat the pan).
Pat the marinated pork dry with paper towels, and then place the tenderloin in the center of the prepared sheet pan.
In a large bowl or Ziploc bag, toss together the potatoes, carrots, onion, garlic, ¼ cup of olive oil, rosemary, thyme, ½ teaspoon salt, and ¼ teaspoon pepper.
Spread the vegetables and herbs in a single layer along the outer edges of the pan surrounding the pork.
Roast the pork and vegetables for about 25-30 minutes, flipping the pork over halfway through and stirring the vegetables. The meat is done when it reaches an internal temperature of of 145°F. At this point the potatoes and veggies should be crispy and caramelized on the outside and tender on the inside.
Let the pork rest for 5-10 minutes before slicing and serving with the potatoes and vegetables. Season with additional salt and pepper, if desired.