Sheet Pan Sweet and Spicy Pork
- Yield 6 people
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
Sheet Pan Sweet and Spicy Pork sits in the Pork section of Regbie. The card serves 6 people. Plan on 35 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 people
- 2 pounds pork tenderloin, cut crosswise into 1-inch medallions
- Diamond Crystal kosher salt
- ½ cup plum jam, sweetened with fruit juice (peach and apricot jam also work)
- 2 tablespoons coconut aminos
- 2 tablespoons Whole30 Sriracha
- 2 tablespoons tomato paste
- 1 teaspoon Red Boat fish sauce
- 2 garlic cloves, minced
- Freshly ground black pepper
- 1 pound green beans, trimmed
- ¼ pound fresh shiitake mushrooms, stemmed and quartered
- 1 medium red bell pepper, cut into 1-inch squares
- ½ medium red onion, cut into ½-inch wedges
- 2 scallions, sliced on the bias
Method
Warm the oven to 450°F or 425°F convection, with one rack in the upper middle position and another one in the lower middle position. While you’re waiting for the oven to heat up, prep the ingredients.
Grab the pork medallions and toss well with 1½ teaspoons Diamond Crystal kosher salt.
Next, combine the jam, coconut aminos, sriracha, tomato paste, fish sauce, garlic, and ¼ teaspoon freshly ground black pepper in a large bowl. Beat until smooth.
Tip in the pork to the bowl and mix well. Lay out the pork in a single-layer on two rimmed baking sheet.
Turn in the green beans, mushrooms, bell pepper, and onions, and 1 teaspoon kosher salt to the bowl with the remaining sauce. Use your hands to coat all the vegetables evenly in the sauce.
Lay out the veggies in a single layer around the pork on the baking sheets.
Pop the trays in the oven and roast for a total of 15 to 20 minutes or until the pork is cooked through (140°F in the thickest parts of the pork medallions), swapping the pans at the halfway point to ensure even doneness.
If you want your pork and veggies with a little more char, place each tray about 6 inches under the broiler for a few minutes to brown. Top with scallions and serve.
