Sheet-Pan Teriyaki Pork and Vegetables

Prep 15 min
Total 45 min
Servings 4

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This simple sheet-pan supper featuring teriyaki-glazed pork tenderloin and savory sesame vegetables is fun, fast and family friendly. ...MORE + LESS -

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

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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

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.
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.