Sheet Pan Asian Pork and Vegetables
Doable Dinner
Doable Dinner
Recipe - White Bear Lake South
Sheet Pan Asian Pork and Vegetables
Prep Time10 Minutes
Servings4
Cook Time30 Minutes
Ingredients
1 pound pork tenderloin
1/2 cup stir fry sauce and marinade
1 bag (12 oz) fresh stir fry mixed vegetables
2 tablespoons thinly sliced green onions
2 tablespoons fresh cilantro
3 tablespoons vegetable oil, divided
Directions
- Heat oven to 425°F. Coat large, rimmed sheet pan with cooking spray.
- Add pork to pan. Rub on all sides with 1 tablespoon oil. Roast 10 minutes. Reserve 1/4 cup of the stir-fry sauce. Brush pork with remaining 1/4 cup stir-fry sauce, turning once to coat.
- In large bowl, toss vegetables with remaining 2 tablespoons oil. Arrange vegetables around pork in pan. Roast 14–16 minutes, or until pork is no longer pink (145°F) and vegetables are fork-tender. Toss vegetables in sauce and pan drippings. Cover with foil and let stand 5 minutes.
- Cut pork into slices and divide among 4 plates. Drizzle with remaining stir-fry sauce. Divide vegetable mixture among plates, and drizzle with pan drippings. To serve, top with green onions and cilantro.
Timing Tip:
Some of the mixed stir fry veggies are thicker than others. If you want the carrots cooked more and the other veggies cooked less, you can add the carrots first, then add remaining veggies about 7 minutes later.
10 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Cub Boneless Pork Tenderloin, 2.5 Pound
$9.98 avg/ea$3.99/lb
House of Tsang Classic Stir-Fry Sauce, 11.5 Ounce
$5.59$0.49/oz
Birds Eye Broccoli Stir-Fry Frozen Vegetable Mix, 14.4 Ounce
FREE Cub White Milk Half Gallon when you buy FIVE (5) participating items in a single transaction
$2.99 was $3.39$0.21/oz
Produce Green Onions, 1 Each
$1.29
Fresh Cilantro Herbs, 1 Each
$1.49
Essential Everyday Vegetable Oil, 40 Fluid ounce
$3.99 was $4.49$0.10/fl oz
Directions
- Heat oven to 425°F. Coat large, rimmed sheet pan with cooking spray.
- Add pork to pan. Rub on all sides with 1 tablespoon oil. Roast 10 minutes. Reserve 1/4 cup of the stir-fry sauce. Brush pork with remaining 1/4 cup stir-fry sauce, turning once to coat.
- In large bowl, toss vegetables with remaining 2 tablespoons oil. Arrange vegetables around pork in pan. Roast 14–16 minutes, or until pork is no longer pink (145°F) and vegetables are fork-tender. Toss vegetables in sauce and pan drippings. Cover with foil and let stand 5 minutes.
- Cut pork into slices and divide among 4 plates. Drizzle with remaining stir-fry sauce. Divide vegetable mixture among plates, and drizzle with pan drippings. To serve, top with green onions and cilantro.
Timing Tip:
Some of the mixed stir fry veggies are thicker than others. If you want the carrots cooked more and the other veggies cooked less, you can add the carrots first, then add remaining veggies about 7 minutes later.