• 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. 

FOR THE TERIYAKI SAUCE

•  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.

SERVING SUGGESTIONS

• Serve over cilantro lime rice.

SWAP SUGGESTIONS

• 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.

WEEKEND PREP / MAKE AHEAD

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