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Sheet-Pan Asian Pork Tenderloin with Vegetables

Sheet-Pan Asian Pork Tenderloin with Vegetables
  • Prep 20 min
  • Total 55 min
  • Servings 4
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.
Updated October 25, 2016

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

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

  • 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 Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
160
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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