TERIYAKI PORK AND VEGGIES SHEET PAN DINNER
This super simple one-pan pork and veggies dinner is made even easier with Smithfield Sweet Teriyaki Marinated pork tenderloin. This is a fast dinner solution for busy nights!
Provided by I Heart Recipes
Categories Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 F.
- Line a large sheet pan with foil.
- Add all of the ingredients in a gallon sized freezer bag, and shake.
- Pour the ingredients out onto the cookie sheet.
- Place in the oven, uncovered, and let bake for 30 minutes.
- Sprinkle sesame seeds over the dish (optional).
- Serve the dish alone, or with rice.
- Enjoy!
SHEET-PAN TERIYAKI PORK AND VEGETABLES
This simple sheet-pan supper featuring teriyaki-glazed pork tenderloin and savory sesame vegetables is fun, fast and family friendly.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray.
- Add pork to pan. Rub with oil and pepper flakes. Roast 15 minutes. Turn pork. Reserve 2 tablespoons of the teriyaki sauce. Brush pork with remaining 2 tablespoons teriyaki sauce.
- Meanwhile, in large microwavable bowl, mix broth, rice and salt. Cover with plastic wrap; microwave on High 5 minutes. Then microwave on Medium (50%) 15 minutes. Let stand covered 5 minutes. Carefully uncover. Stir.
- In large bowl, mix dressing and soy sauce. Add vegetables; toss to coat. Pour vegetables in pan with pork. Roast 14 to 16 minutes longer or until pork is no longer pink (145°F) and vegetables are fork-tender.
- Cut pork into slices, and divide among 4 plates. Drizzle pork with remaining 2 tablespoons teriyaki sauce. Divide vegetable mixture among plates, and drizzle with pan drippings; top with green onions. Serve with rice.
Nutrition Facts : Calories 540, Carbohydrate 64 g, Cholesterol 70 mg, Fat 1/2, Fiber 6 g, Protein 36 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 13 g, TransFat 0 g
SHEET-PAN TERIYAKI PORK AND VEGETABLES
This simple sheet-pan supper featuring teriyaki-glazed pork tenderloin and savory sesame vegetables is fun, fast and family friendly.
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray.
- Add pork to pan. Rub with oil and pepper flakes. Roast 15 minutes. Turn pork. Reserve 2 tablespoons of the teriyaki sauce. Brush pork with remaining 2 tablespoons teriyaki sauce.
- Meanwhile, in large microwavable bowl, mix broth, rice and salt. Cover with plastic wrap; microwave on High 5 minutes. Then microwave on Medium (50%) 15 minutes. Let stand covered 5 minutes. Carefully uncover. Stir.
- In large bowl, mix dressing and soy sauce. Add vegetables; toss to coat. Pour vegetables in pan with pork. Roast 14 to 16 minutes longer or until pork is no longer pink (145°F) and vegetables are fork-tender.
- Cut pork into slices, and divide among 4 plates. Drizzle pork with remaining 2 tablespoons teriyaki sauce. Divide vegetable mixture among plates, and drizzle with pan drippings; top with green onions. Serve with rice.
Nutrition Facts : Calories 540, Carbohydrate 64 g, Cholesterol 70 mg, Fiber 6 g, Protein 36 g, SaturatedFat 3 g, ServingSize 4, Sodium 1190 mg, TransFat 0 g
BAKED TERIYAKI PORK & VEGGIES
Minimal preparation makes this dish easy. I use precut broccoli and boneless, trimmed pork chops to save time. Sometimes I throw in multicolored carrots for extra prettiness. Try it served over rice or noodles. -Billie Pock, Spring Creek, Nevada
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Line a 15x10x1-in. pan with foil; add broccoli and carrots. Toss with olive oil, ginger, pepper and salt; spread out into a single layer. , Place pork chops on top of vegetables; drizzle with teriyaki sauce. Bake until a thermometer inserted in pork reads 145°, about 30 minutes. If desired, preheat broiler; broil chops and vegetables 2-4 in. from heat until browned, 1-2 minutes. Top with sesame seeds if desired.
Nutrition Facts : Calories 322 calories, Fat 13g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 613mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges
SHEET PAN CHICKEN TERIYAKI AND VEGETABLES
A meal that can be prepped, tossed onto a baking sheet and then thrown in the oven? That's a true weeknight savior. You can whip up the teriyaki sauce from scratch or, to save even more time, use your favorite bottled version.
Provided by Kelly Senyei
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil and grease with nonstick cooking spray.
- Cut the chicken and bell pepper into 1-inch strips. Thinly slice the carrots lengthwise, then cut into 1-inch batons. Cut the broccoli into small florets.
- Transfer the chicken strips to a medium bowl, add the teriyaki sauce and a pinch each of salt and pepper and toss to combine.
- Combine the peppers, carrots, broccoli and sugar snap peas in a large bowl. Add the olive oil and a pinch each of salt and pepper and toss well to combine. Arrange the chicken and vegetables on the prepared baking sheet, spreading them into an even layer with as little overlap as possible.
- Bake until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes.
- Divide the chicken and vegetables among serving plates. Sprinkle with sesame seeds and serve alongside rice or noodles, if desired.
- Whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger and 1/4 cup water in a medium saucepan. Cook over medium heat, whisking constantly, until the sugar has completely dissolved.
- Whisk together the cornstarch with 1 tablespoon water in a small bowl to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.
- Remove from the heat, pour into a small heatproof bowl and let cool. Use right away or refrigerate for up to 3 days.
TERIYAKI SHEETPAN PORK
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Put the pork chops on a baking sheet, pour over the teriyaki sauce and toss to coat. Bake the chops until browned and cooked through, about 15 minutes. Transfer them to a plate and keep warm.
- Add the asparagus, green onions, bok choy and pepper slices to the baking sheet and drizzle with olive oil. Place the pork chops on top of the vegetables and bake until the vegetables are just beginning to brown, about 10 minutes.
- Garnish with cilantro leaves and serve.
- Note: This recipe has been updated and may differ from what was originally published or broadcast.
SHEET PAN TERIYAKI CHICKEN AND VEGETABLES RECIPE
This Sheet Pan Teriyaki Chicken and Vegetables is juicy and savory. The vegetables taste amazing with this teriyaki glaze over them.
Provided by Camille Beckstrand
Categories Main Course
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Cover a baking sheet with foil and spray with nonstick cooking spray.
- Arrange chicken, broccoli, carrots and peas in an even layer on baking sheet. Season with salt and pepper, to taste.
- In a saucepan over medium heat, whisk together soy sauce, honey, rice wine vinegar, sesame oil, minced garlic, ginger, cornstarch and water. Bring to a boil and reduce heat to low and let simmer for a few minutes, stirring constantly, until sauce thickens.
- Spoon teriyaki sauce over chicken and drizzle remaining sauce over vegetables.
- Bake for 30-35 minutes, or until chicken is cooked through and vegetables are soft.
- Garnish with sesame seeds before serving, if desired.
Nutrition Facts : Calories 309 kcal, Carbohydrate 27 g, Protein 37 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 96 mg, Sodium 1638 mg, Fiber 4 g, Sugar 16 g, ServingSize 1 serving
TERIYAKI PORK AND SWEET POTATO SHEET PAN DINNER
Pork tenderloin, sweet potatoes and broccoli join forces for a teriyaki match made in heaven! With just 15 minutes of prep, your dish is ready for the oven-and you're ready to kick back and relax. This quick and easy sheet pan supper is the perfect solution for busy weeknights, but don't be surprised if you find yourself serving it up on lazy weekends when you want something yummy, too.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line 18x13-inch rimmed sheet pan with cooking parchment paper. In large bowl, mix 1 tablespoon of the oil and the salt. Add sweet potatoes to bowl; toss to coat, and place in pan. Set bowl aside. Roast 10 minutes; stir.
- In same bowl, add remaining 3 tablespoons oil and the seasoning mix (from box); add pork, and turn to coat. Place pork in pan with sweet potatoes. Roast 15 minutes longer.
- Add broccoli to pan; stir. Roast 12 to 14 minutes longer or until pork is no longer pink (145°F) and potatoes are fork-tender.
- Slice pork, then drizzle with sauce (from box). Top with green onions and cilantro.
Nutrition Facts : Calories 430, Carbohydrate 34 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1/4 Pork Tenderloin and 1 1/4 Cups Vegetables, Sodium 1010 mg, Sugar 14 g, TransFat 0 g
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