Sheet Pan Asian Pork Loin And Green Beans Recipes

SHEET-PAN TERIYAKI PORK AND VEGETABLES

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray.
• Add pork to pan. Rub with oil and pepper flakes. Roast 15 minutes. Turn pork. Reserve 2 tablespoons of the teriyaki sauce. Brush pork with remaining 2 tablespoons teriyaki sauce.
• Meanwhile, in large microwavable bowl, mix broth, rice and salt. Cover with plastic wrap; microwave on High 5 minutes. Then microwave on Medium (50%) 15 minutes. Let stand covered 5 minutes. Carefully uncover. Stir.
• In large bowl, mix dressing and soy sauce. Add vegetables; toss to coat. Pour vegetables in pan with pork. Roast 14 to 16 minutes longer or until pork is no longer pink (145°F) and vegetables are fork-tender.
• Cut pork into slices, and divide among 4 plates. Drizzle pork with remaining 2 tablespoons teriyaki sauce. Divide vegetable mixture among plates, and drizzle with pan drippings; top with green onions. Serve with rice.

SHEET PAN BUTTERMILK PANCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a large sheet pan or jelly roll pan with parchment paper. Spray the parchment paper with cooking spray.
• Combine baking mix, buttermilk, eggs, sugar, vanilla extract, and cinnamon in a large mixing bowl. Mix until the ingredients are well combined, but don't overmix. Pour batter onto the parchment paper-lined pan.
• Bake in the preheated oven until lightly golden, 15 to 18 minutes.
• Remove sheet pan from the oven. Lift the parchment paper with the pancake from the pan and set it onto a cutting board. Slice the pancake sheet into squares using a pizza cutter or into your desired shapes with a cookie cutter.

SHEET-PAN PORK SUPPER

Steps:

• Preheat oven to 450°. In a small bowl, combine butter, chives and garlic; set aside. In a second bowl, combine green beans with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange green beans down 1 side of a 15x10x1-in. baking pan. In the same bowl, combine potatoes with remaining olive oil, salt and pepper. Arrange potatoes on other side of pan., Pat pork dry with paper towels; brush with teriyaki glaze. Place on top of green beans. , Bake until a thermometer inserted in pork reads 145°, 25-30 minutes. Remove tenderloins to a cutting board and top with 2 tablespoons seasoned butter. Tent pork with aluminum foil; let stand., Stir green beans and potatoes; return to oven and cook until vegetables are tender and lightly browned, about 10 minutes longer. Stir remaining seasoned butter into vegetables., Slice pork; serve with roasted vegetables and pan drippings. If desired, top with sesame seeds and additional minced chives.

SHEET PAN PORK MILANESE WITH CABBAGE AND GREEN BEANS

Steps:

• Preheat oven to 400 degrees F.
• Line a baking sheet with parchment paper. Lay the bacon in a single layer and bake until crispy, about 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and then give it a rough chop.
• Place a cutlet in between two sheets of parchment paper and pound out with a rolling pin or meat mallet until thin. Transfer to a plate and continue pounding the rest.
• Place the flour in a shallow dish. Whisk the egg in a separate dish. Then combine the bread crumbs and Panko in a third dish. Divide the Cajun seasoning among each and stir to evenly combine.
• Dip each cutlet into the flour, then the egg and then the bread crumbs until well coated. Place on one side of the baking sheet from earlier, with the bacon grease still on it.
• Place the cabbage slices on the baking sheet and drizzle with 1 tablespoon of olive oil, 1 tablespoon of apple cider vinegar and season with salt and pepper.
• Place the green beans on the baking sheet, drizzle with the remaining olive oil and season with salt, pepper and minced garlic.
• Roast for 15 minutes and then flip over the cutlets, toss the cabbage and green beans and then bake for another 8 to 10 minutes, or until the cutlets are golden brown. Remove from the oven and sprinkle the cabbage with the bacon. Serve with lemon wedges.

SHEET PAN ASIAN PORK LOIN AND GREEN BEANS

Steps:

• In a small bowl, combine soy sauce, honey, lime juice, 2 Tablespoons olive oil, garlic, curry powder, ginger and pepper; mix until well blended.
• Place pork tenderloins in a resealable plastic bag; pour marinade over pork in bag.
• Close bag tightly; marinate in refrigerator for at least 1 hour or up to overnight.
• Lower oven rack to middle lower position and preheat oven to 450 degrees F.
• Line baking sheet with aluminum foil and spray with nonstick cooking spray.
• In a large bowl, combine green beans with 1 Tablespoon of olive oil, salt, and pepper.
• Arrange green beans on one end of the baking sheet.
• Remove pork from marinade. Lay tenderloins, not touching, on other end of baking sheet and brush with remaining marinade.
• Roast for 20 to 25 minutes, or until thickest part of tenderloins reaches 140 degrees F on a meat thermometer.
• Top pork loin with green onions and sesame seeds.
• Slice pork loin and serve.