Bulgogi Glazed Pork Tenderloin with Roasted Sweet Potatoes and Peppers

This pork tenderloin recipe is a weeknight winner. Tender pork is seared then roasted and finished with a rich, soy-based bulgogi sauce. On the side, sweet potatoes and bell peppers are roasted until caramelized and tossed with a bright garlic-lime butter.

The combination of savory glazed pork and tangy, buttery vegetables makes for a balanced and satisfying meal. It’s simple enough for a busy evening but impressive enough for company.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry produce. Core, deseed and dice bell peppers into ½-inch pieces. Dice sweet potatoes into ½-inch pieces. Toss veggies on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack, tossing halfway, until browned and tender, 20-25 minutes.
2. Meanwhile, zest and quarter the lime. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. In a small bowl, combine half the bulgogi sauce and a squeeze of lime juice.
3. Pat pork tenderloin dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork; sear, turning occasionally, until browned all over, 4-8 minutes. Transfer pork to a second baking sheet. Roast on middle rack until cooked through, 12-15 minutes. Remove from oven; let rest at least 5 minutes. Thinly slice crosswise.
4. While pork roasts, place butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in a pinch of garlic and a pinch of lime zest; season with salt and pepper. Set aside.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add scallion whites and remaining garlic; cook, stirring, until softened, 1-2 minutes. Pour in the reserved bulgogi sauce mixture; cook until slightly thickened, 1-2 minutes. Turn off heat.
6. Once veggies are done, carefully toss with the garlic-lime butter. Season generously with salt and pepper. Divide veggies and pork between plates. Top pork with sauce. Garnish with scallion greens. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken thighs or breasts work well. Adjust cooking time as needed.

What can I substitute for bulgogi sauce?

A mix of soy sauce, brown sugar, sesame oil and a bit of garlic makes a good substitute.

Can I prepare the vegetables ahead?

You can chop the vegetables a day in advance and store them in the fridge.