Sheet Pan Sweet and Spicy Pork (Whole30, Gluten Free)
Pork
Ingredients
2 pounds pork tenderloin cut crosswise into 1-inch medallions
2 ½ teaspoons kosher salt
½ cup plum, peach, or apricot jam, sweetened with fruit juice
2 tablespoons coconut aminos or soy sauce
2 tablespoons Sriracha
2 tablespoons tomato paste
1 teaspoon fish sauce
2 garlic cloves minced
¼ teaspoon 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
Directions
Preheat 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 half of the kosher salt.
Next, combine the jam, coconut aminos, sriracha, tomato paste, fish sauce, garlic, and freshly ground black pepper in a large bowl. Whisk until smooth.
Add the pork to the bowl and mix well.
Arrange the pork in a single-layer on two rimmed baking sheet.
Add the green beans, mushrooms, bell pepper, and onions, and the remaining kosher salt to the bowl with the remaining sauce. Use your hands to coat all the vegetables evenly in the sauce.
Arrange 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.
Nutrition
Calories: 317kcal | Carbohydrates: 32g | Protein: 34g | Fat: 6g | Fiber: 4g