Menu

Teriyaki Pork and Sweet Potato Sheet-Pan Dinner

  • Save Recipe
Teriyaki Pork and Sweet Potato Sheet-Pan Dinner
  • Prep 15 min
  • Total 55 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Pork tenderloin, sweet potatoes and broccoli join forces for a teriyaki match made in heaven! With just 15 minutes of prep, your dish is ready for the oven—and you're ready to kick back and relax. This quick and easy sheet pan supper is the perfect solution for busy weeknights, but don't be surprised if you find yourself serving it up on lazy weekends when you want something yummy, too.
Updated Jul 7, 2022

Ingredients

  • 1/4 cup vegetable oil
  • 1/4 teaspoon salt
  • 2 medium sweet potatoes, peeled, cut into 1-inch pieces (about 3 cups)
  • 1 box (3.9 oz) Betty Crocker™ Teriyaki Sheet Pan Dinner Starter
  • 1 lb pork tenderloin
  • 1 bag (12 oz) fresh broccoli florets (about 5 cups)
  • 1/4 cup sliced green onions
  • 2 tablespoons chopped fresh cilantro leaves

Steps

  • 1
    Heat oven to 400°F. Line 18x13-inch rimmed sheet pan with cooking parchment paper. In large bowl, mix 1 tablespoon of the oil and the salt. Add sweet potatoes to bowl; toss to coat, and place in pan. Set bowl aside. Roast 10 minutes; stir.
  • 2
    In same bowl, add remaining 3 tablespoons oil and the seasoning mix (from box); add pork, and turn to coat. Place pork in pan with sweet potatoes. Roast 15 minutes longer.
  • 3
    Add broccoli to pan; stir. Roast 12 to 14 minutes longer or until pork is no longer pink (145°F) and potatoes are fork-tender.
  • 4
    Slice pork, then drizzle with sauce (from box). Top with green onions and cilantro.

Tips from the Betty Crocker Kitchens

  • tip 1
    Halve broccoli florets if large.
  • tip 2
    To give your finished dish a modern look, slice green onions on the bias.
  • tip 3
    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 take off silverskin while removing as little meat as possible.

Nutrition

430 Calories, 19g Total Fat, 29g Protein, 34g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size: 1/4 Pork Tenderloin and 1 1/4 Cups Vegetables
Calories
430
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
1010mg
42%
Potassium
890mg
25%
Total Carbohydrate
34g
11%
Dietary Fiber
4g
17%
Sugars
14g
Protein
29g
% Daily Value*:
Vitamin A
200%
200%
Vitamin C
70%
70%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved