Sheet-Pan Sweet and Sour Pork

Sweet and sour pork traces its bright tang to Cantonese restaurant kitchens, where vinegar and sugar meet tender pork. This sheet-pan version roasts tenderloin with pineapple and peppers so the sticky glaze caramelizes in one pan.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 410 cal
• 38g protein
• 28g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1.5 lb pork tenderloin
• 1 large red bell pepper
• 1 large green bell pepper
• 1 medium red onion
• 1.5 cups pineapple chunks
• 4 garlic cloves
• 1 tbsp minced fresh ginger
• 1/4 cup soy sauce
• 3 tbsp rice vinegar
• 3 tbsp ketchup
• 2 tbsp brown sugar
• 1 tbsp cornstarch
• 1 tbsp sesame oil
• 2 tbsp neutral oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 green onions
• 1 tsp sesame seeds

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup. Pat the pork dry and cut it into even bite-size cubes so they cook at the same rate.
2. 2Toss the pork cubes in a bowl with neutral oil, salt, and black pepper until every piece is lightly coated. Spread the pork in a single layer on one side of the prepared sheet pan.
3. 3Cut the bell peppers and onion into chunky pieces roughly the same size as the pork. Scatter the vegetables and pineapple chunks across the remaining space on the pan so nothing is crowded.
4. 4Roast everything for 12 minutes. Meanwhile whisk soy sauce, rice vinegar, ketchup, brown sugar, minced garlic, ginger, cornstarch, and sesame oil into a glossy sweet-and-sour sauce.
5. 5Pull the pan out, flip the pork pieces, and drizzle most of the sauce evenly over pork, vegetables, and pineapple. Return the pan to the oven.
6. 6Continue roasting 10 to 12 minutes more until the pork reaches 145°F internally, the edges look caramelized, and the sauce is bubbling and thickened.
7. 7If you want extra sticky glaze, switch the oven to broil for the final 1 to 2 minutes, watching closely so the sugars do not burn.
8. 8Remove the pan, rest the pork 3 minutes, then toss everything gently in the pan juices. Slice the green onions and scatter them over the top with sesame seeds.
9. 9Divide among plates or meal-prep containers. Serve hot as a complete sheet-pan dinner; leftover sauce can be spooned over rice or cauliflower rice if desired.