1/3 cup (75 mL) hoisin sauce
1/4 cup (60 mL) vegetable oil
3 tbsp (45 mL) reduced-sodium soy sauce
1 tsp (5 mL) Sriracha
2 garlic cloves, finely chopped
2 pork tenderloins (each about 3/4 lb/340 g)
2 sweet potatoes, peeled and cut into 8 wedges each (about 1 1/4 lb)
3/4 lb (340 g) green beans, trimmed 2 tbsp (30 mL) vegetable oil
In a bowl, combine the hoisin, oil, soy sauce, Sriracha and garlic. Add the pork and mix well to coat in the marinade. Cover and let marinate for 8 hours or overnight in the refrigerator.
With the rack in the middle position, preheat the oven to 425 F.
In a large bowl, combine the sweet potatoes and green beans with the oil. Season with salt and pepper. Spread the vegetables out on a non-stick sheet pan. Bake for 10 minutes.
Flip the vegetables over and move them away from the centre of the sheet pan. Place the pork tenderloin in the centre of the sheet pan and drizzle with the marinade. Bake for 15 minutes or until a thermometer inserted in the centre of the pork reads 135 F. Remove from the heat, cover with foil and let sit for 5 minutes.
On a work surface, slice the pork tenderloin and return to the sheet pan. Place the sheet pan at the centre of the table and serve.
Excerpted from Sheet Pan Everything by Ricardo Larrivee. Copyright © 2021 Ricardo Media. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.