Sheet Pan Asian Pork

Today's post is a Two-fer Tuesday, of sorts, but I don't really have many photos. I have two different versions of pork (chops and tenderloin), both cooked with two veggies (eggplant and mushrooms, plus green bell pepper in one iteration), all dunked into the same delicious Asian-inspired sauce.

I found a recipe a few months ago in Real Simple for grilled halibut and eggplant salad. Nothing in this recipe is grilled. The only thing I really took from this, besides rounds of delicious, creamy eggplant, is the stand-out sauce itself.

Sauce:
2 tablespoons canola oil
2 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon finely chopped fresh ginger

It's ridiculous in ease and flavor and I guarantee you'll adore it.

The original RS sauce also calls for jalapeño, but I swapped it for crushed red peppers I had in the pantry. Basically, I'd prepare the sauce, use it as a marinade for the pork and vegetables for 30+ minutes, dump the meat and veggies onto a sheet pan, pour the remaining sauce over the top, then bake the whole thing at 350° or so until the meat reached safe temperature (145° or higher).

You could throw in any of your favorite stir fry vegetables - broccoli, peas, bok choy, even asparagus - or use any other protein in lieu of pork. I'm sure this sauce would work just as beautifully on chicken or a nice hearty filet of fish. The fresh ginger is such a bright pop amidst the other flavors you should always have in your pantry.

Plus, clean up is a cinch. If you're new here, you'll learn that I use a lot of aluminum foil on baking sheets because I'm lazy and hate doing dishes. This dinner is great in that it indulges said laziness. You only need to use one bowl to marinate everything and one (foiled, if that's your thing) pan to bake it.

As one of my culinary queens always said in her trill British accent, "Easy peasy!"