Bulgogi Lime Pork Tenderloin with Roasted Sweet Potatoes and Peppers

This bulgogi lime pork tenderloin brings bold Korean-inspired flavors to your dinner table with minimal fuss. The pork is seared until golden, then roasted to juicy perfection and finished with a tangy-sweet bulgogi lime sauce that’s simply irresistible.

Alongside, a colorful medley of roasted sweet potatoes and bell peppers gets a boost of garlic-lime butter, making every bite bright and satisfying. It’s a balanced, high-protein meal that’s as beautiful as it is delicious.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

2 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in top and middle positions. Dice sweet potatoes into ½-inch pieces. Core, deseed and dice bell peppers 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. (For 4 servings, use a second baking sheet for bell peppers; roast sweet potatoes on top rack and bell peppers on middle rack.)
2. While veggies roast, 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 juice from one lime wedge (all sauce and juice from two wedges for 4 servings).
3. Pat pork 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. Turn off heat; transfer pork to a second baking sheet. (For 4 servings, remove sheet with bell peppers from oven and push to one side; add pork to opposite side.) Roast on middle rack until cooked through, 12-15 minutes. Wipe out pan. Transfer pork to a cutting board to rest at least 5 minutes.
4. While pork roasts, place 1 tablespoon butter (2 for 4 servings) 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 and fragrant, 1-2 minutes. Pour in bulgogi sauce mixture; cook, stirring occasionally, until slightly thickened, 1-2 minutes. Turn off heat.
6. Once veggies are done, toss with garlic-lime butter; season with salt and pepper. Thinly slice pork crosswise. Divide veggies and pork between plates. Spoon sauce over pork. 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 accordingly until internal temperature reaches 165°F.

Is bulgogi sauce gluten-free?

Traditional bulgogi sauce contains soy sauce, which has wheat. Look for a gluten-free soy sauce or tamari to make this dish gluten-free.

Can I prepare this dish ahead of time?

You can roast the vegetables and cook the pork in advance. Reheat gently and make the sauce fresh just before serving for best flavor.