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Sheet-Pan Teriyaki Pork and Vegetables

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  • Prep 15 min
  • Total 45 min
  • Servings 4
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This simple sheet-pan supper featuring teriyaki-glazed pork tenderloin and savory sesame vegetables is fun, fast and family friendly.
By Betty Crocker Kitchens
Updated Oct 18, 2017
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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
Make With
Progresso Broth

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

540 Calories, 15g Total Fat, 36g Protein, 64g Total Carbohydrate, 13g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Calories from Fat
130
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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