Korean-Style Bulgogi Pork Tenderloin with Roasted Carrots and Lemony Rice

If you love the bold, savory-sweet flavors of Korean cuisine, this dish will become a new favorite. Succulent pork tenderloin is seared to perfection and finished with a rich bulgogi sauce, made even more luxurious with a touch of butter. On the side, tender roasted carrots and fluffy jasmine rice brightened with fresh lemon zest and juice create a balanced, satisfying meal.

This recipe brings together familiar ingredients in a fresh way, making it perfect for a weeknight dinner that feels special. The combination of textures-from the tender pork and caramelized carrots to the light, citrusy rice-will have everyone at the table asking for seconds.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position (use top and middle for 4 servings) and preheat to 425°F. Wash and dry produce. Trim, peel and cut carrots into ½-inch rounds. Zest and quarter the lemon. 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, 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 carrots across the entire sheet.) Roast on top rack for 10 minutes (you’ll add the pork later).
4. Meanwhile, pat pork tenderloin 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 all over, 4-8 minutes. After carrots have roasted 10 minutes, remove sheet from oven. Flip carrots and carefully place seared pork on the opposite side. (For 4 servings, place pork on a second sheet and roast on middle rack.) Return to top rack; roast until pork is cooked through and carrots are tender, 10-12 minutes more.
5. When pork and carrots have 5 minutes left, melt 1 tablespoon butter in the 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. Turn off heat. (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 tablespoon butter and a squeeze of lemon juice. 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 lemon wedges on the side. (Pork is fully cooked when internal temperature reaches 145°F.)

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can be substituted, but adjust cooking time accordingly to avoid drying out the meat.

Is bulgogi sauce spicy?

Bulgogi sauce is typically savory-sweet with a mild kick from gochujang (Korean chili paste). It is not extremely spicy, but you can adjust by adding more or less to taste.

Can I make this dish gluten-free?

Check the ingredients of your bulgogi sauce; some brands contain soy sauce with wheat. Use a gluten-free tamari or coconut aminos as a substitute.