Sweet Soy Glazed Pork Tenderloin with Roasted Sweet Potato and Peppers

If you’re stuck in a dinner rut, this sweet soy glazed pork tenderloin is here to save the day. Tender pork is seared to perfection and finished with a rich, savory pan sauce inspired by Korean bulgogi flavors. On the side, roasted sweet potatoes and bell peppers get a zesty boost from garlic and lime butter.

This dish comes together quickly-perfect for a busy weeknight-but feels special enough for company. The combination of sweet potatoes, bell peppers and poblano adds color and texture, while the lime butter ties everything together. Get ready for a dinner that’s both simple and impressive.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Dice sweet potatoes into 1/2-inch cubes. Core and seed the bell pepper and poblano (if using), then cut into 1-inch pieces. Mince garlic. Zest and juice the lime. Slice scallions thinly.
3. On the prepared baking sheet, toss sweet potatoes and peppers with olive oil, salt and pepper. Roast for 20-25 minutes, until tender and lightly browned.
4. While vegetables roast, pat pork tenderloin dry and season with salt and pepper. Heat 2 tsp cooking oil in a large skillet over medium-high heat. Sear pork on all sides until golden brown, about 2-3 minutes per side.
5. Reduce heat to medium. Add bulgogi sauce and 2 tablespoons water to the skillet. Simmer, turning pork occasionally, until sauce thickens and pork is cooked through (internal temperature 145°F), about 5-7 minutes. Transfer pork to a cutting board and let rest.
6. In a small bowl, combine butter, minced garlic, lime zest and a squeeze of lime juice. Microwave or stir until melted.
7. Toss roasted vegetables with the garlic lime butter and scallions. Slice pork tenderloin against the grain. Serve pork over the vegetables, drizzling any remaining pan sauce on top.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken thighs or breasts work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for bulgogi sauce?

Mix 3 tablespoons soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil and 1 minced garlic clove.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.