Go Back
Print Recipe

Sheet Pan Pork Teriyaki

Ingredients

  • 1 ¾-1 lb. pork tenderloin
  • bottled teriyaki sauce
  • red pepper flakes
  • 1 small fresh pineapple, peeled and cored, in chunks
  • 1 red bell pepper, cut in strips
  • 3 carrots, cut in ½" slices on the bias so you get ovals
  • 1 10 oz. bag frozen broccoli florets, thawed and drained
  • olive oil
  • salt and pepper to taste
  • sliced scallions, sesame seeds, and more bottled teriyaki for serving (optional)

Instructions

  • Cut the pork in 1½" chunks and put in a zipper bag. Add about ¼ cup of teriyaki sauce and a pinch of red pepper flakes to the bag. Massage the marinade and the pork together and refrigerate for a couple of hours at least, or overnight.
  • Preheat the oven to 425°. Cover a sheet pan with parchment or foil. distribute the pineapple, bell pepper, carrots, and broccoli on the pan. Drizzle with olive oil, salt and pepper. Toss together and spread the produce out with as much room between the pieces as possible. Roast for 10 minutes.
  • Meanwhile, divide the pork among 4 skewers. After the produce has been in the oven 10 minutes, add the skewers to the pan, nestling them lightly among the produce pieces. Continue to roast for another 20 minutes.
  • Remove the pan from the oven. Serve Pork Teriyaki over rice garnished with scallions, sesame seeds, and more teriyaki sauce if you like.