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Sheet Pan Sweet and Spicy Pork

This Whole30-friendly Sheet Pan Sweet and Spicy Pork is perfect for busy weeknights when you want a healthy and delicious dinner in no time flat! The tangy marinade has a slight kick and tastes great on many protein and vegetable combinations!  
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner
Cuisine: Chinese
Keyword: gluten-free, paleo, Sheet Pan, Whole30
Servings: 6 people
Calories: 317kcal
Author: Michelle Tam


  • 2 pounds pork tenderloin cut crosswise into 1-inch medallions
  • Diamond Crystal kosher salt
  • ½ cup plum jam sweetened with fruit juice (peach and apricot jam also work)
  • 2 tablespoons coconut aminos
  • 2 tablespoons Whole30 Sriracha
  • 2 tablespoons tomato paste
  • 1 teaspoon Red Boat fish sauce
  • 2 garlic cloves minced
  • freshly ground black pepper
  • 1 pound green beans trimmed
  • ¼ pound fresh shiitake mushrooms stemmed and quartered
  • 1 medium red bell pepper cut into 1-inch squares
  • ½ medium red onion cut into ½-inch wedges
  • 2 scallions sliced on the bias


  • Preheat the oven to 450°F or 425°F convection, with one rack in the upper middle position and another one in the lower middle position. While you’re waiting for the oven to heat up, prep the ingredients.
  • Grab the pork medallions and toss well with 1½ teaspoons Diamond Crystal kosher salt.
  • Next, combine the jam, coconut aminos, sriracha, tomato paste, fish sauce, garlic, and ¼ teaspoon freshly ground black pepper in a large bowl. Whisk until smooth.
  • Add the pork to the bowl and mix well. Arrange the pork in a single-layer on two rimmed baking sheet.
  • Toss in the green beans, mushrooms, bell pepper, and onions, and 1 teaspoon kosher salt to the bowl with the remaining sauce. Use your hands to coat all the vegetables evenly in the sauce.
  • Arrange the veggies in a single layer around the pork on the baking sheets.
  • Pop the trays in the oven and roast for a total of 15 to 20 minutes or until the pork is cooked through (140°F in the thickest parts of the pork medallions), swapping the pans at the halfway point to ensure even doneness.
  • If you want your pork and veggies with a little more char, place each tray about 6 inches under the broiler for a few minutes to brown. Top with scallions and serve.


Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


Calories: 317kcal | Carbohydrates: 32g | Protein: 34g | Fat: 6g | Fiber: 4g