Teriyaki Pork & Sweet Potatoes
Submitted by scarlett
A one-skillet dinner of pork loin, sweet potatoes and green beans glazed in teriyaki sauce with a bright hit of orange zest. Hearty, colorful and on the table in 40 minutes.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minOne skillet. Forty minutes. A full plate of protein, starch and vegetables with zero side dishes needed.
Sweet potatoes get a head start, simmering until tender before the pork loin goes in to brown.
Green beans (or peas if you prefer) join the party with a generous pour of teriyaki glaze, and everything cooks together until the pork is done and the sauce has thickened into a sticky, savory coating.
A teaspoon of fresh orange zest stirred in at the end lifts the whole dish with a bright, citrusy note that cuts right through the richness.
Kitchen Tips
- Cut the sweet potatoes into small, even pieces so they cook through in 8 to 10 minutes and don’t need to go back in the oven later.
- Wipe the skillet clean between cooking the potatoes and browning the pork. Leftover moisture will steam the meat instead of searing it.
- Add the orange zest at the very end so the oils stay fresh and fragrant rather than cooking out.
- Frozen green beans work just as well as fresh here since the teriyaki glaze and covered simmer will tenderize them nicely.
Ingredients
Directions
- In large skillet, combine sweet potatoes and ½ cup water. Bring to a boil.
Reduce heat to medium-low; cover and cook 8 to 10 minutes or until potatoes are tender.
Drain and remove potatoes from skillet; cover to keep warm.
- Wipe skillet with paper towels. Heat oil in same skillet over medium-high heat until hot.
Add pork; cook and stir until browned.
Add green beans or peas and teriyaki glaze; mix well. Reduce heat to medium; cover and cook 8 to 10 minutes or until pork is no longer pink, stirring occasionally.
Stir in potatoes and orange peel; cook an additional 1 to 2
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