sheet pan teriyaki pork tenderloin

with peppers + pineapple
5 from 1 vote
Total Time: 45 minutes
Servings: 6


  • 2 1 pound pork tenderloins
  • 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 1½-inch chunks
  • 1 cup teriyaki sauce


  • 3 tablespoons soy sauce
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons whole-grain mustard
  • 1 clove garlic minced
  • 1 teaspoon ginger
  • 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, and pat dry with paper towels and season liberally with a big pinch of salt and pepper.
  • Add the 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 allowing to rest for 5 minutes.
  • Transfer vegetables to a serving platter then 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 tablespoon 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.


  • Vegetarian: Instead of pork, use extra-firm tofu (drained well). Dice and coat in olive oil, salt & pepper, and a tablespoon of cornstarch before roasting on sheet pan. OR double the veggies and pineapple.
  • Pork: You can swap the pork for 2 lbs. chicken breasts or thighs.


  • Cut vegetables (red onion, bell peppers, pineapple) and store in an airtight container for up to 5 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