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Sheet-Pan Asian Pork Tenderloin with Vegetables

sheet-pan asian pork tenderloin with vegetables Entree Asian
Sheet-Pan Asian Pork Tenderloin with Vegetables
  • Prep 20 min
  • Total 55 min
  • Servings 4
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A little heat, a little sweet and a whole lot of flavour, this Asian-inspired pork tenderloin dinner comes together quickly on a sheet pan, and best of all, with carrots and edamame, it’s a complete meal in one. ...MORE + LESS -

Ingredients

3 tablespoons butter, melted
2 tablespoons soy sauce
4 medium carrots, peeled and cut in 3/4-inch pieces
1- to 1 1/2-lb (500 to 750 g) pork tenderloin, trimmed
2 tablespoons packed brown sugar
2 tablespoons fresh lime juice
1 tablespoon chile garlic sauce
2 1/2 cups frozen shelled edamame, thawed
2 green onions, thinly sliced on the bias
1/4 cup chopped fresh cilantro leaves

Steps

Hide Images
  • 1
    Heat oven to 400°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  • 2
    In large bowl, mix melted butter and soy sauce. Add carrots; toss to coat. Using tongs or slotted spoon, transfer to pan in single layer. Add pork to bowl with mixture; turn to coat. Add to pan with carrots. Pour remaining butter mixture over pork and carrots. Roast 25 minutes.
  • 3
    Meanwhile, in small bowl, mix brown sugar, lime juice and and chile garlic sauce. Add edamame to pan. Drizzle whole pan with lime juice mixture. Return pan to oven; roast 8 to 10 minutes longer or until pork is no longer pink (145°F) and carrots are fork-tender.
  • 4
    Top with green onions and cilantro.

Expert Tips

  • Don’t skip the step of trimming the pork tenderloin. That membrane doesn’t cook away, and it prevents flavours and seasonings from getting to the meat. To remove slippery silverskin, run a knife underneath the shiny membrane, and slice to remove the silverskin while removing as little meat as possible.
  • If your carrots are super skinny, cut into larger 2-inch pieces to prevent overcooking.

Nutrition Information

Nutrition Facts

Serving Size: 4
Calories
380
% Daily Value
Total Fat
18
Saturated Fat
8
Trans Fat
0
Cholesterol
90
Sodium
710
Dietary Fiber
5
Protein
34
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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