Korean Bulgogi Pork Tenderloin with Roasted Carrots and Lime Rice

Craving something bold and satisfying for dinner? This Korean-inspired bulgogi pork tenderloin is here to save the day. Tender pork is seared to perfection, then roasted alongside sweet carrots and finished with a savory-sweet bulgogi sauce that’s absolutely addictive.

Paired with fluffy jasmine rice brightened with lime zest and juice, every bite is a balance of flavors and textures. Ready in under an hour, this dish is sure to become a weeknight favorite.

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Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in top position. Wash and dry all produce. Trim, peel and cut carrots into ½-inch thick pieces. Zest and quarter the lime. Thinly slice scallions, separating white parts from green tops.
2. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer 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 carrots across the whole sheet.) Roast on top rack for 10 minutes (pork will be added later).
4. 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 and sear, turning occasionally, until browned on all sides, 4-8 minutes. After carrots have roasted 10 minutes, remove sheet from oven. Flip carrots and place seared pork on the empty side. (For 4 servings, place pork on a second baking sheet and roast on middle rack.) Roast until pork is cooked through and carrots are tender, 10-12 minutes more. If carrots finish before pork, remove them and continue roasting pork.
5. When about 5 minutes remain, melt 1 tablespoon butter in the same pan used for pork over medium-high heat. Add scallion whites and cook until fragrant, 1-2 minutes. Stir in bulgogi sauce and 1 tablespoon water. Bring to a simmer, stirring, until warmed through, 2-3 minutes. If sauce is too thick, add a splash of water. Turn off heat.
6. Fluff rice with a fork. Stir in remaining 1 tablespoon butter, a squeeze of lime juice and half the lime zest (add more to taste). Season with salt and pepper. Thinly slice pork crosswise. Divide rice, pork and carrots among plates. Drizzle pork with sauce. Sprinkle with scallion greens and sesame seeds. Serve with remaining lime wedges.

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 which has wheat. Check the label for a gluten-free version if needed.

Can I make this dish ahead of time?

The components can be prepared in advance, but the pork is best served fresh. Reheat gently to avoid overcooking.