FR
Menu

Sheet-Pan Teriyaki Pork and Vegetables

  • Save Recipe
Sheet-Pan Teriyaki Pork and Vegetables
  • Prep 15 min
  • Total 45 min
  • Servings 4
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
This simple sheet-pan supper featuring teriyaki-glazed pork tenderloin and savory sesame vegetables is fun, fast and family friendly.
Apr 16, 2018

Ingredients

  • 1 lb (500 g) pork tenderloin
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup bottled teriyaki stir-fry sauce and marinade

  • 2 cups chicken broth
  • 1 cup uncooked jasmine rice
  • 1/4 teaspoon salt

  • 1/4 cup Asian sesame dressing (from 8-oz bottle)
  • 1 tablespoon soy sauce
  • 1 bag California stir fry mix vegetables (about 350 g/4 cups)
  • 1/4 cup thinly sliced green onions

Steps

  • 1
    Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray.
  • 2
    Add pork to pan. Rub with oil and pepper flakes. Roast 15 minutes. Turn pork. Reserve 2 tablespoons of the teriyaki sauce. Brush pork with remaining 2 tablespoons teriyaki sauce.
  • 3
    Meanwhile, in large microwavable bowl, mix broth, rice and salt. Cover with plastic wrap; microwave on High 5 minutes. Then microwave on Medium (50%) 15 minutes. Let stand covered 5 minutes. Carefully uncover. Stir.
  • 4
    In large bowl, mix dressing and soy sauce. Add vegetables; toss to coat. Pour vegetables in pan with pork. Roast 14 to 16 minutes longer or until pork is no longer pink (145°F) and vegetables are fork-tender.
  • 5
    Cut pork into slices, and divide among 4 plates. Drizzle pork with remaining 2 tablespoons teriyaki sauce. Divide vegetable mixture among plates, and drizzle with pan drippings; top with green onions. Serve with rice.

Expert Tips

  • Tip 1
    Pork tenderloins vary in size and thickness. If your pork tenderloin finishes cooking before the vegetables are tender, transfer pork to a cutting board, tent with foil and return vegetables to oven for a few more minutes to finish cooking to desired tenderness.
  • Tip 2
    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.

Nutrition Information

540 Calories, 15g Total Fat, 36g Protein, 64g Total Carbs

Nutrition Facts

Serving Size: 4
Calories
540
Total Fat
15g
Saturated Fat
3g
Trans Fat
0g
Cholesterol
70mg
Sodium
1190mg
Total Carbs
64g
Dietary Fiber
6g
Protein
36g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved