Teriyaki Pork and Garlic Roasted Vegetables Sheet Pan Dinner
Author: Christina Shirley
- 1 Smithfield Sweet Teriyaki Pork Tenderloin
- 16 oz baby carrots
- 1 head of broccoli, broken into small florets
- 8 oz fresh sugar snap peas
- 1 large red onion, chopped in about 1" chunks
- 1 16 oz can of pineapple chunks, drained
- 5 Tbsp olive oil
- 2 tsp lemon juice
- 3-4 teaspoons of minced garlic
- 1 tsp salt
- 1 tsp pepper
- Preheat oven to 425°.
- Add broccoli, carrots, onion, sugar snap peas, and pineapple to large mixing bowl.
- In a small bowl, whisk together olive oil, lemon juice, garlic, salt and pepper.
- Pour mixture over vegetables and stir to coat.
- Line large sheet pan with aluminum foil.
- Spread coated vegetables over sheet pan.
- Place pork tenderloin in center of sheet pan.
- Roast in oven for about 25-30 minutes (stir/flip vegetables about halfway through), until meat temperature reads 145.
- Allow meat to rest about 5 minutes before slicing.
Recipe by The Shirley Journey at https://theshirleyjourney.com/teriyaki-pork-garlic-roasted-vegetables-sheet-pan-dinner/
3.5.3208