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Sheet-Pan Asian Pork Tenderloin with Vegetables

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Sheet-Pan Asian Pork Tenderloin with Vegetables
  • Prep Time 20 min
  • Total Time 55 min
  • Servings 4
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A little heat, a little sweet and a whole lot of flavor, 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.

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 pork tenderloin, trimmed
2
tablespoons packed brown sugar
2
tablespoons fresh lime juice
1
tablespoon chile garlic sauce
1
bag (10 oz) Cascadian Farm™ frozen organic shelled edamame, thawed
2
green onions, thinly sliced on the bias
1/4
cup chopped fresh cilantro leaves

Directions

  • 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.
Tips  

Don’t skip the step of trimming the pork tenderloin. That membrane doesn’t cook away, and it prevents flavors 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 INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
160
)
Daily Value
Total Fat
18g
27%
(
Saturated Fat
8g
38%
,
Trans Fat
0g
)
Cholesterol
90mg
31%
Sodium
710mg
30%
Potassium
970mg
28%
Total Carbohydrate
21g
7%
(
Dietary Fiber
5g
23%
,
Sugars
12g
)
Protein
34g
Daily Value*:
Vitamin A
210%
210%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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