Step 1

Preheat the oven to 450°F or 425°F convection, with one rack in the upper middle position and another one in the lower middle position. While you’re waiting for the oven to heat up, prep the ingredients.

Step 2

Grab the pork medallions and toss well with 1½ teaspoons Diamond Crystal kosher salt.

Step 3

Next, combine the jam, coconut aminos, sriracha, tomato paste, fish sauce, garlic, and ¼ teaspoon freshly ground black pepper in a large bowl. Whisk until smooth.

Step 4

Add the pork to the bowl and mix well. Arrange the pork in a single-layer on two rimmed baking sheet.

Step 5

Toss in the green beans, mushrooms, bell pepper, and onions, and 1 teaspoon kosher salt to the bowl with the remaining sauce. Use your hands to coat all the vegetables evenly in the sauce.

Step 6

Arrange the veggies in a single layer around the pork on the baking sheets.

Step 7

Pop the trays in the oven and roast for a total of 15 to 20 minutes or until the pork is cooked through (140°F in the thickest parts of the pork medallions), swapping the pans at the halfway point to ensure even doneness.

Step 8

If you want your pork and veggies with a little more char, place each tray about 6 inches under the broiler for a few minutes to brown. Top with scallions and serve.