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Sheet-Pan Teriyaki Pork and Vegetables

sheet-pan teriyaki pork and vegetables Entree
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. ...MORE+ LESS-

October 18, 2017

Ingredients

Pork

1
lb pork tenderloin
1
tablespoon vegetable oil
1/2
teaspoon red pepper flakes
1/4
cup La Choy™ teriyaki stir-fry sauce and marinade

Rice

2
cups Progresso™ chicken broth (from 32-oz carton)
1
cup uncooked jasmine rice
1/4
teaspoon salt

Vegetables

1/4
cup Annie’s™ Naturals organic Asian sesame dressing (from 8-oz bottle)
1
tablespoon soy sauce
1
bag (12 oz) Mann’s™ California stir fry mix vegetables
1/4
cup thinly sliced green onions

Steps

Hide Images
  • 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 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Calories from Fat
130
% Daily Value
Total Fat
15g
23%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
1190mg
50%
Potassium
1130mg
32%
Total Carbohydrate
64g
21%
Dietary Fiber
6g
27%
Sugars
13g
Protein
36g
% Daily Value*:
Vitamin A
420%
420%
Vitamin C
110%
110%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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