sheet pan teriyaki pork tenderloin

with peppers and pineapple
4.75 from 4 votes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6


  • 2 1 pound pork tenderloins, trimmed
  • 1 red onion, cut into 1 ½-inch-wide strips
  • 1 red bell pepper, stemmed, seeded, and cut into 1 ½-inch-wide pieces
  • 1 orange bell pepper, stemmed, seeded, and cut into 1 ½-inch-wide pieces
  • 1 ½ cups pineapple, cut into 1 ½-inch chunks
  • 1 cup teriyaki sauce, recipe follows (or 1 cup store-bought teriyaki sauce)


  • 3 tablespoons soy sauce (or tamari or coconut aminos)
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons whole-grain mustard or Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon ginger, minced
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon sesame seeds, optional


  • Preheat the oven to 425º F.
  • Place 2 pork tenderloins in the center of the sheet tray, leaving a little space between the two, pat dry with paper towels and season liberally with a big pinch of salt and pepper.
  • Add 1 cut red onion, 2 cut bell peppers, and 1 ½ cups cut pineapple to the sheet tray, evenly scattered around the tenderloins. Season with a big pinch of salt and pepper.
  • If making sauce from scratch, see directions below. Pour 1 cup teriyaki sauce evenly over pork and vegetables, tossing with tongs to evenly coat. 
  • Roast until the pork reaches 140ºF, about 20 minutes. Move the tenderloins to a cutting board and tent with aluminum foil, rest for 5 minutes.
  • Transfer vegetables to a serving platter. Cut pork into ½-inch-thick medallions and place over vegetables, pouring any juices over the top. 


  •  In a large liquid measuring cup or mixing bowl, whisk to combine 3 tablespoons soy sauce, 3 tablespoons rice wine vinegar, 3 tablespoons whole-grain Dijon mustard, 1 clove garlic, 1 teaspoon ginger, 2 tablespoons sugar, 2 teaspoons cornstarch, and 1 teaspoon sesame seeds. Season to taste with cracked black pepper.


  • Serve over cilantro lime rice.


  • Protein: You can swap the pork for 2 lbs. chicken breasts or thighs, make sure to cook the chicken to 165ºF.
  • Vegetarian: Instead of pork, use extra-firm tofu (drained well). Dice and coat in olive oil, salt, pepper, and 1 tablespoon cornstarch before roasting on sheet pan. Or double the veggies and pineapple.


  • Cut vegetables (red onion, bell peppers, pineapple) and store in an airtight container for up to 5 days.
    Teriyaki sauce can be made in advance and stored in an airtight container in the fridge for up to 3 days.


Calories: 839kcal | Carbohydrates: 23g | Protein: 130g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 393mg | Sodium: 2741mg | Potassium: 2675mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1284IU | Vitamin C: 72mg | Calcium: 72mg | Iron: 7mg