Savory Bulgogi Pork Filet with Roasted Carrots and Lemony Rice

If you love Korean-inspired flavors, this dish will hit the spot. Tender pork filet is seared and roasted, then finished with a rich, savory-sweet bulgogi sauce. On the side, you’ll find roasted carrots and green beans, plus a fluffy rice infused with fresh lemon and butter.

This meal comes together in about 30 minutes and is perfect for a satisfying weeknight dinner. The combination of juicy pork, caramelized vegetables, and bright citrus rice creates a balanced plate that’s sure to become a favorite.

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Ingredients

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 carrots 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 and sear, turning occasionally, until browned all over, 4-8 minutes. Once carrots have roasted 10 minutes, stir carrots and carefully place seared pork on opposite side. (For 4 servings, place pork on a second sheet; 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 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 you like), 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 substitute the pork filet with another cut of meat?

Yes, you can use pork tenderloin or even boneless pork chops. Adjust cooking time as needed to ensure the meat is cooked through.

What can I use instead of bulgogi sauce?

You can make a quick substitute by mixing soy sauce, brown sugar, sesame oil, garlic, and ginger. Adjust sweetness and saltiness to taste.

Can I make this dish ahead of time?

The components can be prepared in advance. Store cooked rice, roasted vegetables, and sliced pork separately in the fridge. Reheat gently and add the sauce just before serving.