Korean-Inspired Bulgogi Pork Tenderloin with Roasted Carrots and Lime Rice

This Korean-inspired dish brings together succulent pork tenderloin coated in a savory-sweet bulgogi sauce, paired with tender roasted carrots and fluffy rice brightened with fresh lime. It’s a balanced, satisfying meal that’s surprisingly simple to prepare.

The bulgogi sauce, enriched with a touch of butter, creates a glossy glaze that perfectly complements the juicy pork. Roasted carrots add natural sweetness, while the lime rice provides a refreshing citrus note. This recipe is perfect for a weeknight dinner that feels special.

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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

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil.
2. Peel and slice carrots into ½-inch thick rounds. Toss with olive oil, salt and pepper. Spread on one side of the baking sheet.
3. Season pork tenderloin with salt and pepper. Heat cooking oil in an oven-safe skillet over medium-high heat. Sear pork on all sides until browned, about 2 minutes per side.
4. Transfer the skillet to the oven (or place pork on the other side of the baking sheet if using a regular pan). Roast carrots and pork for 12-15 minutes, until pork reaches 145°F and carrots are tender.
5. While roasting, cook jasmine rice according to package directions. Fluff with a fork.
6. Zest and juice the lime. Stir half the lime zest and all the juice into the cooked rice. Slice scallions thinly.
7. In a small saucepan, warm bulgogi sauce over low heat. Whisk in butter until melted and smooth.
8. Let pork rest for 5 minutes, then slice into medallions. Serve over lime rice, drizzle with bulgogi butter sauce and garnish with roasted carrots, scallions, sesame seeds and remaining lime zest.

Recipe Tips

FAQ

Can I use a different cut of pork?

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

Is bulgogi sauce gluten-free?

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

Can I make this dish ahead?

The components can be prepared separately and reheated, but the pork is best served fresh.