Bulgogi Pork Tenderloin with Roasted Carrots and Lime Rice

Imagine coming home after a long day and knowing that a delicious, satisfying dinner is just 30 minutes away. This Bulgogi Pork Tenderloin with Roasted Carrots and Lime Rice is exactly that kind of meal-simple, speedy and packed with flavor. The pork is seared to perfection and coated in an addictive savory-sweet bulgogi sauce, while the carrots roast until tender and caramelized. Fluffy jasmine rice gets a bright squeeze of lime, tying everything together beautifully.

This recipe is perfect for busy weeknights when you want something special without spending hours in the kitchen. It’s a complete meal in one pan (plus a pot for rice) and the combination of tender pork, sweet roasted carrots and zesty rice will have everyone asking for seconds. Let’s get cooking!

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Ingredients

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Peel the carrots and cut them into 1/2-inch thick sticks. Place on the prepared baking sheet, drizzle with a little oil and season with salt and pepper. Toss to coat. Roast for 20-25 minutes, until tender and lightly browned.
3. While the carrots roast, cook the rice. In a small saucepan, bring 1 cup of water to a boil. Add the jasmine rice, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
4. Meanwhile, pat the pork tenderloin dry with paper towels. Season generously with salt and pepper. Heat a large oven-safe skillet over medium-high heat with a drizzle of oil. Sear the pork for 2-3 minutes per side, until golden brown all over.
5. Transfer the skillet to the oven (if not oven-safe, transfer pork to a baking dish). Roast for 10-12 minutes or until the internal temperature reaches 145°F (63°C). Remove from oven and let rest for 5 minutes.
6. While the pork rests, prepare the sauce. In a small bowl, whisk the bulgogi sauce. Slice the lime in half. Zest half the lime and juice both halves. Thinly slice the scallions.
7. To the cooked rice, add the lime zest, lime juice and a pinch of salt. Fluff to combine.
8. Slice the rested pork tenderloin into medallions. Arrange on plates with the roasted carrots and lime rice. Drizzle the bulgogi sauce over the pork. Garnish with sesame seeds and sliced scallions. Serve immediately.

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. Pork tenderloin is lean and cooks quickly, so monitor internal temperature.

Is bulgogi sauce gluten-free?

Traditional bulgogi sauce contains soy sauce, which has wheat. Check the label for gluten-free versions if needed.

Can I make this recipe ahead of time?

The rice and roasted carrots can be made ahead and reheated. Cook the pork fresh for best texture or reheat gently to avoid drying it out.