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Sheet-Pan Asian Pork Tenderloin with Vegetables

Name: Sheet-Pan Asian Pork Tenderloin with Vegetables
Prep time: 20 min
Total time: 55 min
Yield: 4
Cuisine: Asian
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

12 Ratings

12 Reviews

0 Questions

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.

By Tablespoon Kitchens

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.

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 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;

Sheet-Pan Asian Pork Tenderloin with Vegetables

Ingredients