Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons butter, melted
  • 2 tablespoons soy sauce
  • 4 medium carrots, peeled and cut in 3/4-inch pieces
  • 1- to 1 1/2-lb pork tenderloin, trimmed
  • 2 tablespoons packed brown sugar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chile garlic sauce
  • 1 bag (10 oz) Cascadian Farm™ frozen organic shelled edamame, thawed
  • 2 green onions, thinly sliced on the bias
  • 1/4 cup chopped fresh cilantro leaves

Instruction

  • Heat oven to 400°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  • In large bowl, mix melted butter and soy sauce. Add carrots; toss to coat. Using tongs or slotted spoon, transfer to pan in single layer. Add pork to bowl with mixture; turn to coat. Add to pan with carrots. Pour remaining butter mixture over pork and carrots. Roast 25 minutes.
  • Meanwhile, in small bowl, mix brown sugar, lime juice and and chile garlic sauce. Add edamame to pan. Drizzle whole pan with lime juice mixture. Return pan to oven; roast 8 to 10 minutes longer or until pork is no longer pink (145°F) and carrots are fork-tender.
  • Top with green onions and cilantro.