Serves 6
35 min
Sheet Pan Sweet and Spicy Pork
Recipe GLPRb8f5f24ff44cf4
Tender pork medallions and colorful vegetables roasted on a sheet pan with a vibrant sweet and spicy glaze made from plum jam, sriracha, and fish sauce. This quick and flavorful Southeast Asian-inspired dish comes together in about 35 minutes and is compliant with Whole30 and gluten-free diets.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 pounds pork tenderloin, cut crosswise into 1-inch medallions
2½ teaspoons Diamond Crystal kosher salt, divided (1½ teaspoons plus 1 teaspoon)
½ cup plum jam (or peach or apricot jam, sweetened with fruit juice)
2 tablespoons coconut aminos
2 tablespoons Whole30-compliant sriracha
2 tablespoons tomato paste
1 teaspoon Red Boat fish sauce
2 garlic cloves, minced
¼ teaspoon Freshly ground black pepper (¼ teaspoon)
1 pound fresh 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
Directions
Preheat your oven to 450°F (or 425°F if using convection). Position one oven rack in the upper-middle area and another in the lower-middle area. While the oven heats, prepare all of your ingredients by trimming the green beans, stemming and quartering the mushrooms, cutting the bell pepper into squares, and cutting the onion into wedges.
Pat the pork medallions dry if needed, then season them evenly with 1½ teaspoons of kosher salt, tossing well to coat.
In a large bowl, whisk together the plum jam, coconut aminos, sriracha, tomato paste, fish sauce, minced garlic, and ¼ teaspoon of black pepper until the mixture is smooth and uniform.
Add the seasoned pork medallions to the bowl with the sauce and toss well to coat each piece. Arrange the pork in a single layer on two rimmed baking sheets, distributing it evenly between them.
Add the green beans, mushrooms, bell pepper, and onion wedges to the bowl with any remaining sauce. Sprinkle the vegetables with 1 teaspoon of kosher salt and toss with your hands until all vegetables are evenly coated in the glaze.
Arrange the coated vegetables in a single layer around the pork on the baking sheets, spreading them out to allow for even cooking and browning.
Place the baking sheets in the oven, with one on the upper-middle rack and one on the lower-middle rack. Roast for 10 minutes, then swap the positions of the two pans to ensure even cooking. Continue roasting for another 5 to 10 minutes until the pork reaches an internal temperature of 145°F in the thickest part of the medallions and the vegetables are tender-crisp with lightly caramelized edges. Total roasting time is 15 to 20 minutes.
For extra color and caramelization, move each tray to within 6 inches of the broiler element for 1 to 3 minutes, watching closely to prevent burning. Remove from the oven, scatter the sliced scallions over the top, and serve immediately.
