Teriyaki Sheetpan Pork Recipe

This easy Teriyaki Sheetpan Pork recipe is made with tender pork tenderloin, fresh broccoli, carrots, soy sauce, and honey. The result is a savory and sweet main course with perfectly roasted vegetables and a delicious sticky glaze. It’s the perfect solution for a busy weeknight dinner any time of year and serves 4 people.

Teriyaki Sheetpan Pork Ingredients

For the Teriyaki Sauce:

• 1/2 cup low-sodium soy sauce
• 3 tablespoons honey or maple syrup
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil

For the Sheet Pan:

• 1 lb pork tenderloin, trimmed and cut into 1-inch thick medallions
• 4 cups broccoli florets
• 2 large carrots, peeled and sliced into 1/4-inch rounds
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• Toasted sesame seeds, for garnish
• Sliced green onions, for garnish
• Cooked rice, for serving

How To Make Teriyaki Sheetpan Pork

1. Preheat the oven and prepare the pan: Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. Make the teriyaki sauce: In a small bowl, whisk together all the sauce ingredients: soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil. Set aside.
3. Roast the carrots first: Place the sliced carrots on the prepared baking sheet. Drizzle with olive oil, a pinch of salt and pepper, and toss to coat. Arrange them in a single layer and roast for 10 minutes to give them a head start.
4. Add the pork and broccoli: Remove the sheet pan from the oven. Push the carrots to one side and add the pork medallions and broccoli florets to the pan. Spread everything into a single, even layer.
5. Sauce and roast again: Drizzle about half of the prepared teriyaki sauce over the pork and vegetables. Gently toss everything on the pan to coat. Return the pan to the oven and roast for another 10-15 minutes, or until the pork is cooked through (reaching an internal temperature of 145°F or 63°C) and the broccoli is tender-crisp.
6. Garnish and serve: Remove the sheet pan from the oven. Drizzle the remaining teriyaki sauce over the top. Garnish with a sprinkle of toasted sesame seeds and fresh green onions. Serve immediately over rice.

Recipe Tips

• Don’t Crowd the Pan: For the best results, spread the pork and vegetables in a single layer on the baking sheet. This allows them to roast and caramelize instead of steam, which creates much better flavor and texture. Use two pans if necessary.
• Cut Uniformly: Try to cut the pork medallions and vegetables into similar-sized pieces. This helps ensure that everything cooks evenly and finishes at the same time.
• Reserve Sauce for Serving: Before pouring the sauce over the raw pork, set a few tablespoons aside. You can use this clean sauce to drizzle over the finished dish for an extra boost of fresh flavor.
• Line Your Sheet Pan: Using parchment paper or aluminum foil is highly recommended. The sugars in the teriyaki sauce can burn onto the pan, making cleanup difficult. A liner makes the process much simpler.

What To Serve Teriyaki Sheetpan Pork

This Teriyaki Sheetpan Pork is a fantastic all-in-one meal. It is best served over a bed of fluffy white or jasmine rice to soak up the delicious, savory sauce. For other options, it also pairs wonderfully with quinoa, soba noodles, or even cauliflower rice for a low-carb alternative.

How To Store Teriyaki Sheetpan Pork Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over medium-low heat until warmed through.
• Freeze: We do not recommend freezing this dish. The texture of the roasted vegetables, especially the broccoli, can become soft and watery once thawed and reheated.

Teriyaki Sheetpan Pork Nutrition Facts

Serving size: 1/4 of the recipe

• Calories: 410 kcal
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 105mg
• Sodium: 850mg
• Total Carbohydrate: 35g
• Dietary Fiber: 5g
• Sugars: 22g
• Protein: 38g

Frequently Asked Questions

• Can I use a different cut of pork? Yes. Boneless pork chops, cut into 1-inch cubes, are a good substitute for pork tenderloin. You may need to add a minute or two to the cooking time to ensure they are fully cooked.
• Is it possible to use other vegetables? Absolutely! This recipe is very flexible. Feel free to swap in other sturdy vegetables like red bell peppers, zucchini, snap peas, or red onion. Just be mindful that cooking times may vary slightly.
• Can I make this with chicken or beef? This sauce works wonderfully with other proteins. For chicken, use boneless, skinless breasts or thighs cut into 1-inch pieces. For beef, flank steak or sirloin cut into thin strips would be delicious. Adjust the cooking time accordingly.
• How can I make this recipe gluten-free? To make this dish gluten-free, simply replace the soy sauce with tamari or a certified gluten-free soy sauce alternative. All other ingredients are naturally gluten-free.

Try More Recipes:

• Teriyaki Shrimp And Pineapple Parcels Recipe
• Tex-Mex Bloody Mary Recipe
• Tex Mex Butternut Squash Soup Recipe