Korean Bulgogi Pork Tenderloin with Roasted Carrots and Lemony Rice

If you love the bold, savory-sweet flavors of Korean cuisine, this bulgogi pork tenderloin is about to become a new favorite. The star of the dish is a rich bulgogi sauce, whisked with a touch of butter and spooned over succulent slices of seared pork tenderloin. On the side, you’ll find tender roasted carrots and fluffy jasmine rice brightened with fresh lemon zest and juice.

This meal comes together in under an hour and delivers a satisfying balance of flavors and textures. The pork is perfectly seared then roasted until juicy, while the carrots caramelize in the oven. A quick lemony rice and a sprinkle of sesame seeds and scallions complete the dish. It’s a little bit of everything, all on one plate.

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Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position (for 4 servings, use top and middle positions) and preheat to 425°F. Wash and dry all produce. Trim, peel and cut carrots into ½-inch-thick rounds. Zest the lemon, then quarter it. Trim and thinly slice scallions, separating whites from greens.
2. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, toss carrots on one side of a baking sheet with a drizzle of olive oil, salt and pepper. (For 4 servings, spread carrots across the entire sheet.) Roast on top rack for 10 minutes (you’ll add the pork then).
4. Meanwhile, pat pork tenderloin dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. After carrots have roasted 10 minutes, remove sheet from oven. Flip carrots and carefully place seared pork on the opposite side. (For 4 servings, place pork on a second sheet and roast on middle rack.) Return to top rack and roast until pork is cooked through and carrots are tender, 10-12 minutes more.
5. When pork and carrots have about 5 minutes left, melt 1 tablespoon butter in the same pan used for pork over medium-high heat. Add scallion whites and cook until fragrant, 1-2 minutes. Stir in bulgogi sauce and 1 tablespoon water. Bring to a simmer, stirring, until warmed through, 2-3 minutes. Turn off heat. If sauce is too thick, stir in a splash more water.
6. Fluff rice with a fork. Stir in half the lemon zest (add more to taste), 1 tablespoon butter and a squeeze of lemon juice; season with salt and pepper. Thinly slice pork crosswise. Divide rice, pork and carrots between plates. Drizzle pork with sauce. Sprinkle with scallion greens and sesame seeds. Serve with remaining lemon wedges on the side. (Pork is fully cooked when internal temperature reaches 145°F.)

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can be substituted, but adjust cooking time as needed to avoid overcooking.

What can I use instead of bulgogi sauce?

A mix of soy sauce, brown sugar, sesame oil, garlic and ginger can mimic the flavor, but the exact proportions will vary.

Is this recipe gluten-free?

Bulgogi sauce typically contains soy sauce and wheat, so it is not gluten-free. Use a gluten-free soy sauce alternative if needed.