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Sheet-Pan Teriyaki Pork and Vegetables

Sheet-Pan Teriyaki Pork and Vegetables
  • Prep 15 min
  • Total 45 min
  • Servings 4
This simple sheet-pan supper featuring teriyaki-glazed pork tenderloin and savory sesame vegetables is fun, fast and family friendly.
April 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.

  • 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.

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.
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