Recipes | Sheet Pan Asian-Marinated Pork Tenderloin with Ontario Mushrooms & Peppers
Sheet Pan Asian-Marinated Pork Tenderloin with Ontario Mushrooms & Peppers
An easy weeknight meal that the whole family will enjoy! The flavourful marinade combines sweet, salty, and citrus flavours that pair well with the pork and vegetables.
Ingredients
Servings
- 2 Pork Tenderloins (About 2-3lbs Total)
- 1/4 Cup Reduced Sodium Soy Sauce or Tamari
- 1/4 Cup Honey
- 3 Tbsp. Fresh Lime Juice
- 2 Tbsp. Olive Oil
- 3 Garlic Cloves, Minced
- 1 Tbsp. Grated Ginger
- 2 Tsp. Ground Cumin
- 227g Ontario Cremini or White Button Mushrooms, Halved
- 3 Ontario Greenhouse Red Bell Peppers, Cut Into Thick Strips
- For Serving Cooked Long Grain or Jasmine Rice
Instructions
Step 1
To make the marinade, in a large bowl, whisk together the soy sauce, honey, lime juice, olive oil, garlic, ginger, and ground cumin until well combined. Place the pork tenderloins, marinade, and vegetables in a large baking dish, then pour the marinade over everything, turning to coat well. Cover or seal and refrigerate for 1–2 hours, turning once if possible to ensure even flavor absorption.Step 2
Preheat the oven to 400°F (205°C). Place pork on a baking sheet or in a roasting pan, scatter vegetables around it, drizzle 1/2 cup of excess marinade on the baking sheet, discard the rest of the used marinade. Let the recipe roast for 20–25 minutes, turning once, until pork reaches an internal temperature of 155°F. Let the pork rest for ~5 minutes or until it reaches 160°F, then slice.Step 3
Serve sliced pork over or alongside the rice, with mushrooms and peppers spooned on top. Drizzle with any pan juices if desired.
