Aloha Sunset Sheet Pan Supper

Imagine the sun setting over a Hawaiian beach – that's the inspiration behind this vibrant and flavorful sheet pan meal! The Aloha Sunset Sheet Pan Supper brings together lean pork tenderloin, colorful bell peppers, juicy pineapple, and a touch of ginger for a symphony of sweet and savory flavors. This recipe is designed with your heart in mind, featuring lean protein, antioxidant-rich vegetables, and healthy fats. By using low-sodium ingredients and focusing on fresh, whole foods, this dish supports cardiovascular wellness without sacrificing taste. It's a quick, easy, and delicious way to enjoy a heart-healthy meal any night of the week.

Ingredients

• 1 lb Pork tenderloin, trimmed
• 1 red Bell pepper, sliced
• 1 yellow Bell pepper, sliced
• 1 cup Fresh pineapple chunks
• 1/4 cup Red onion, thinly sliced
• 2 tbsp Olive oil
• 2 tbsp Low-sodium soy sauce
• 1 tbsp Fresh ginger, grated
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 1/4 tsp Black pepper
• 1/4 cup Chopped green onions, for garnish
• 1 tbsp Sesame seeds, for garnish

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together olive oil, low-sodium soy sauce, ginger, rice vinegar, and sesame oil. Add black pepper.
3. Cut pork tenderloin into 1-inch medallions. Add pork, bell peppers, red onion, and pineapple to the bowl with the sauce. Toss to coat evenly.
4. Spread the mixture in a single layer on the prepared baking sheet.
5. Bake for 20-25 minutes, or until pork is cooked through and reaches an internal temperature of 145°F (63°C).
6. Garnish with chopped green onions and sesame seeds before serving.
7. Serve immediately with brown rice or quinoa for a complete meal.

Nutrition Per Serving

Makes 4 servings