Sheet Pan Pork Tenderloin
Ingrediënten
FOR THE GINGER-SOY GLAZE
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- ¼ cup freshly squeezed orange juice from 1 orange
- 2 tablespoons light brown sugar
- 1 tablespoon sriracha sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons grated fresh ginger from a 2-inch piece
- 2 garlic cloves minced
FOR THE SHEET PAN PORK TENDERLOIN
- 1 pound carrots peeled and sliced into 1½-inch pieces on a bias
- 4 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper
- 1 1-pound pork tenderloin
- 1 pound baby bok choy about 4 heads, halved
Instructies
- Preheat the oven to 425ºF.
- Line a baking sheet with foil.
- Make the ginger-soy glaze: In a medium bowl, combine the soy sauce, vinegar, orange juice, brown sugar, sriracha sauce, sesame oil, ginger, and garlic.
- Mix until the sugar dissolves.
- Set aside.
- Make the sheet pan pork tenderloin: In a large bowl, toss the carrots with 2 tablespoons of the vegetable oil and season with salt and pepper.
- Spread the carrots over the prepared baking sheet.
- Bake for 10 minutes.
- Drizzle the pork tenderloin with the remaining 2 tablespoons vegetable oil and season with salt and pepper.
- Add the pork and the baby bok choy to the baking sheet with the carrots and drizzle everything with the ginger-soy glaze.
- Bake until the carrots and bok choy stems are tender and the pork is just about cooked through, about 15 minutes.
- Turn the oven to broil.
- Broil for 2 to 3 minutes until the baby bok choy chars a bit.
- Remove from the oven and let rest for 10 minutes before serving.
Notes / Tips / Wine Advice:
These dinners are made to mix and match. Pick your protein, pick your vegetables, add a starch and seasoning, and arrange it all on one sheet pan.
Looking to take the flavor up a notch? You can always marinate your proteins in advance. Pork and chicken can be marinated overnight. For seafood, especially if the marinade has an acidic ingredient in it, stick to no longer than 30 minutes.
A note about pork: It’s a common fear that pork is undercooked if there’s a little pink on the inside, but a little pink means the pork is perfectly cooked. You want to cook your pork to 145ºF. Make sure to take carryover cooking into account when you allow the pork to rest.
Looking to take the flavor up a notch? You can always marinate your proteins in advance. Pork and chicken can be marinated overnight. For seafood, especially if the marinade has an acidic ingredient in it, stick to no longer than 30 minutes.
A note about pork: It’s a common fear that pork is undercooked if there’s a little pink on the inside, but a little pink means the pork is perfectly cooked. You want to cook your pork to 145ºF. Make sure to take carryover cooking into account when you allow the pork to rest.
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