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Sheet-Pan Asian Pork Tenderloin with Vegetables

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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.
Jan 18, 2018

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

  • 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

  • Tip 1
    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.
  • Tip 2
    If your carrots are super skinny, cut into larger 2-inch pieces to prevent overcooking.

Nutrition Information

380 Calories, 18g Total Fat, 34g Protein, 21g Total Carbs

Nutrition Facts

Serving Size: 4
Calories
380
Total Fat
18g
Saturated Fat
8g
Trans Fat
0g
Cholesterol
90mg
Sodium
710mg
Total Carbs
21g
Dietary Fiber
5g
Protein
34g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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