Sprig Originals's kitchen / Sheet-Pan Hoisin Pork Tenderloin with Bok Choy and Mushrooms
Sheet-Pan Hoisin Pork Tenderloin with Bok Choy and Mushrooms
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
A whole Chinese-takeout-style dinner on one tray: hoisin-glazed pork tenderloin roasts alongside mushrooms, peppers and baby bok choy until the pork is juicy and lacquered and the vegetables are charred at the edges. Twelve ingredients, one pan, on the table in about 45 minutes.
Ingredients
Glaze
- 1/3 cup hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp honey
- 3 cloves garlic, finely grated
- 1 tbsp fresh ginger, finely grated
- 2 tsp toasted sesame oil
Sheet Pan
- 1.5 lb pork tenderloin (usually 2 small tenderloins)
- 8 oz cremini mushrooms, halved
- 1 large red bell pepper, cut into 1-inch pieces
- 1 lb baby bok choy, halved lengthwise
- 2 tbsp vegetable oil
- 3 scallions, thinly sliced
Instructions
- Heat the oven to 425°F and line a large rimmed sheet pan with foil. In a small bowl, stir together the hoisin, soy sauce, honey, garlic, ginger and sesame oil.
- Pat the pork dry, trim off any silverskin, and set the tenderloins down the center of the pan. Brush them all over with about half the glaze. Toss the mushrooms and bell pepper with 1 tablespoon of the vegetable oil and scatter them along both long sides of the pan in a single layer.
- Roast for 12 minutes. Meanwhile, toss the halved bok choy with the remaining 1 tablespoon oil.
- Pull the pan out, brush the pork with half the remaining glaze, stir the mushrooms and peppers, and tuck the bok choy in cut side down wherever there is room. Return to the oven and roast 12 to 15 minutes more, until the thickest part of the pork registers 145°F on an instant-read thermometer and the bok choy stems are tender.
- Brush the pork with the last of the glaze and let it rest on the pan for 5 minutes, then slice into 1/2-inch medallions. Scatter the scallions over everything and serve straight from the pan, spooning up the pan juices.
Chef's tips
- Tenderloins vary in thickness — start checking the temperature at 22 minutes total. Pulling at 145°F keeps the pork blush-pink and juicy; it will carry over a few degrees while resting.
- Crowding is the enemy of browning. If your sheet pan is smaller than 13x18 inches, split everything between two pans and rotate them halfway through.
- No bok choy? Broccoli florets or halved brussels sprouts work, but add them at the start with the mushrooms since they need the full roasting time.
- Serve with steamed jasmine rice to soak up the glaze and juices left on the pan.
Nutrition (per serving, estimated)
420calories
39gprotein
36gcarbs
13gfat
Estimates only — values vary with brands and portions.
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