Korean Bulgogi Pork Tenderloin with Roasted Carrots and Lemon Rice

This Korean-inspired dish brings together succulent pork tenderloin, a rich bulgogi sauce and perfectly roasted carrots for a satisfying weeknight meal. The savory-sweet sauce, enriched with butter, coats each slice of pork beautifully.

Fluffy jasmine rice gets a bright lift from fresh lemon zest and juice, balancing the bold flavors. Toasted sesame seeds and scallions add the perfect finishing crunch. It’s a complete dinner that feels special but comes together easily.

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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 rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots into ½-inch-thick rounds. Zest and quarter lemon. 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 to a low simmer. Cook 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 across entire sheet.) Roast on top rack for 10 minutes (you’ll add the pork then).
4. Meanwhile, pat pork 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; sear, turning occasionally, until browned all over, 4-8 minutes. Once carrots have roasted 10 minutes, remove sheet from oven. Flip carrots and carefully place seared pork on empty side. (For 4 servings, place pork on a second sheet; roast on middle rack.) Return to top rack until pork is cooked through and carrots are tender, 10-12 minutes more. Tip: If carrots are done before pork, remove from sheet and continue roasting pork.
5. When pork and carrots have 5 minutes left, melt 1 TBSP butter in pan used for pork over medium-high heat. Add scallion whites and cook until fragrant, 1-2 minutes. Stir in bulgogi sauce and 1 TBSP water. Bring to a simmer, stirring, until warmed through, 2-3 minutes. Turn off heat. Tip: 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 if desired), 1 TBSP 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.

Recipe Tips

FAQ

Can I use a different cut of pork?

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

Is bulgogi sauce gluten-free?

Traditional bulgogi sauce contains soy sauce and wheat, so it is not gluten-free. Look for a gluten-free alternative if needed.

Can I make this dish ahead of time?

The components can be prepared in advance, but for best texture, cook the pork and carrots just before serving. Rice can be reheated with a splash of water.