Sweet Soy Pork Tenderloin with Roasted Sweet Potato and Pepper Medley

This sweet soy pork tenderloin is the answer to your weeknight dinner dilemma. Tender pork is seared and finished with a rich, soy-based glaze that caramelizes beautifully. On the side, a colorful jumble of roasted sweet potatoes, bell pepper and poblano pepper gets tossed in a zesty garlic-lime butter, balancing the sweetness of the glaze.

It’s a complete meal that comes together quickly, with bold flavors and minimal fuss. Perfect for when you want something special without spending hours in the kitchen.

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Ingredients

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Dice sweet potatoes into ½-inch cubes. Seed and dice bell pepper and poblano into similar-sized pieces. Mince garlic. Slice scallions, separating white and green parts. Zest and juice lime.
2. On a baking sheet, toss sweet potatoes, bell pepper and poblano with a drizzle of oil, salt and pepper. Roast for 20-25 minutes, until tender and lightly browned.
3. Meanwhile, pat pork tenderloin dry and season with salt and pepper. Heat a large skillet over medium-high heat with a little oil. Sear pork for 2-3 minutes per side, until browned all over.
4. Reduce heat to medium. Add sweet soy glaze and 2 tablespoons water to the skillet. Simmer, turning pork occasionally, until glaze thickens and pork is cooked through (internal temp 145°F), about 5-7 minutes. Remove pork and let rest 5 minutes.
5. In a small bowl, mix minced garlic, lime zest and a squeeze of lime juice. Melt 1 tablespoon butter (or use oil) and stir into garlic mixture.
6. When vegetables are done, toss with garlic-lime butter and sliced scallion whites. Slice pork tenderloin against the grain.
7. Serve sliced pork over the roasted vegetable jumble. Drizzle any remaining pan sauce over the top. Garnish with scallion greens.

Recipe Tips

FAQ

Can I use a different protein instead of pork tenderloin?

Yes, chicken breast or thighs work well. Adjust cooking time accordingly.

Is sweet soy glaze the same as regular soy sauce?

No, sweet soy glaze is thicker and sweeter, similar to kecap manis. You can substitute with soy sauce plus a sweetener.

Can I make this dish ahead?

The roasted vegetables can be made ahead and reheated. The pork is best served fresh but leftovers keep for 2 days in the fridge.