Sheet Pan Lemongrass Pork with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Tender pork marinated in lemongrass and garlic, roasted alongside colorful vegetables for a simple and fragrant meal. This asian-inspired pork ready in about 45 minutes pairs pork tenderloin, lemongrass stalks, minced, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb pork tenderloin
• 2 tbsp lemongrass stalks, minced
• 3 cloves minced garlic
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp fresh lime juice
• 1 medium red bell pepper, sliced
• 1 medium zucchini, sliced into 1/2-inch rounds
• 2 medium carrots, peeled and cut into sticks
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a bowl, combine 2 tbsp minced lemongrass, 3 cloves minced garlic, 3 tbsp soy sauce, 1 tbsp brown sugar, and 1 tbsp fresh lime juice. Stir to create marinade.
2. Step 2: Slice 1 lb pork tenderloin into 1-inch thick medallions and toss with the marinade. Let sit for 15 minutes at room temperature.
3. Step 3: Preheat oven to 425°F. On a large rimmed baking sheet, toss 1 sliced red bell pepper, 1 sliced zucchini (1/2-inch rounds), and 2 peeled carrot sticks cut into sticks with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Arrange marinated pork medallions on the baking sheet among the vegetables in a single layer.
5. Step 5: Roast in the oven for 20-22 minutes, flipping pork and stirring vegetables halfway through, until pork is cooked through (internal temp 145°F) and vegetables are tender and slightly caramelized.
6. Step 6: Remove from oven and let pork rest for 3 minutes before serving with the roasted vegetables.