Sheet-Pan Asian Pork Tenderloin with Vegetables

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A little heat, a little sweet and a whole lot of flavor, this Asian-inspired pork tenderloin dinner comes together quickly on a sheet pan, and best of all, with carrots and edamame, it’s a complete meal in one. MORE+LESS-

tablespoons butter, melted

medium carrots, peeled and cut in 3/4-inch pieces

1- to 1 1/2-lb pork tenderloin, trimmed

tablespoons packed brown sugar

tablespoons fresh lime juice

tablespoon chile garlic sauce

bag (10 oz) Cascadian Farm™ frozen organic shelled edamame, thawed

green onions, thinly sliced on the bias

1/4

cup chopped fresh cilantro leaves

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1
Heat oven to 400°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
2
In large bowl, mix melted butter and soy sauce. Add carrots; toss to coat. Using tongs or slotted spoon, transfer to pan in single layer. Add pork to bowl with mixture; turn to coat. Add to pan with carrots. Pour remaining butter mixture over pork and carrots. Roast 25 minutes.
3
Meanwhile, in small bowl, mix brown sugar, lime juice and and chile garlic sauce. Add edamame to pan. Drizzle whole pan with lime juice mixture. Return pan to oven; roast 8 to 10 minutes longer or until pork is no longer pink (145°F) and carrots are fork-tender.
4
Top with green onions and cilantro.

Expert Tips

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.
If your carrots are super skinny, cut into larger 2-inch pieces to prevent overcooking.