Sheet pan sticky pork and broccoli
You know when you have zero energy to cook and that craving for Chinese takeout hits? Since I discovered this recipe, I make this quick and easy home-cooked version instead. This dish is on the table in 30 minutes, cooks all on one sheet pan, and makes a sticky, glossy sauce that tastes restaurant-worthy.
Tips and tricks
On the farm, we grow broccoli in the spring and fall, and broccolini when the weather turns hot. Both work great here. Broccolini gets an especially nice browned, toasted edge when roasted — it's worth trying if you haven't yet.
One tip I never skip: grate the garlic and ginger with a microplane instead of mincing. It gives the sauce a noticeably smoother consistency and only takes a few extra seconds.
Seasonal vegetable substitutions
If you want to mix in other vegetables — carrots, sweet peppers, mushrooms, bok choy — just use a little less broccoli to keep the total around ¾ to 1 lb. The main rule is don't overcrowd the pan, or things will steam instead of roast. For a vegetarian version, swap the pork for a block of extra-firm tofu, pressed and cut into 1-inch cubes.
Sheet pan sticky pork and broccoli
Adapted from What Goes with What by Julia Turshen
Ingredients:
Pork and broccoli
1 lb. pork tenderloin, cut into 1-inch pieces
¾ lb. broccoli or broccolini (about 1 crown), cut into bite-sized pieces
2 Tbsp neutral oil
½ tsp salt
Sauce
3 Tbsp ketchup
2 Tbsp honey
2 Tbsp soy sauce
1 Tbsp sriracha
2 garlic cloves, grated
1-inch piece fresh ginger, grated
1 tsp cornstarch
For serving (optional)
Cooked rice
Sliced green onions
Toasted sesame seeds
Directions:
Preheat oven to 425°F.
Place pork and broccoli on a sheet pan. Drizzle with oil, sprinkle with salt, and toss directly on the pan to coat. Spread everything out in a single layer.
Roast until the pork is just opaque and the broccoli is bright green, about 8 minutes. While everything roasts, whisk together the sauce ingredients in a small bowl.
Remove pan from oven. Tilt it to one side so the juices pool, then blot them up with a paper towel. This helps the sauce stick and caramelize instead of steam.
Drizzle the sauce over the pork and broccoli and toss to coat. Return to oven and roast until bubbling and glazed, about 10-15 more minutes. Pork is done when it reaches an internal temperature of 145°F.
Serve over rice and top with green onions and sesame seeds if using.
