Name:

Bulgogi Pork Tenderloin

Description

With Roasted Carrots & Lime Rice

Serves 2 or 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Calories: 750

Ingredients
12 oz Carrots (24 oz for 4)
1 Lime
2 Scallions
1/2 Cup Jasmine Rice (1 Cup for 4)
12 oz Pork Tenderloin (24 oz for 4)
4 oz Bulgogi Sauce (8 oz for 4)
1 TBSP Sesame Seeds

Instructions
1. Prep
Adjust rack to top positions (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce.
Trim, peel, and cut carrots into 1/2 in thick rounds. Zest and quarter lime. Trim and thinly slice scallions, separating whites from greens.
2. Cook Rice
In a small pot, combine rice, 3/4 cup water (1 1/2 cups for 4), 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. Roast Carrots
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 out across entire sheet).
Roast on top rack for 10 minutes (you'll add the pork then).
4. Cook Pork
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, leave carrots roasting and add pork to a second sheet; roast on middle rack).
Return to top rack until pork is cooked through and carrots are tender, 10-12 minutes more.
5. Simmer Sauce
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 munutes.
Stir in bulgogi sauce and 1 TBSP water. Bring to a simmer, stirring, until warmed through, 2-3 minutes. Turn off heat.
6. Finish & Serve
Fluff rice with a fork. Stir in 1 TBSp butter, a squeeze of lime juice, and half the lime zest (add more zest if you like); season with salt and pepper.
Thinly slice pork crosswise.
Divide rice, prk, and carrots between plates. Drizzle pork with sauce. Sprinkle with callion greens and sesame seeds. Serve with remaining lime wedges on the side.

Length

40

Calories

750

Servings

2

Date Created

Created By

Callie

Actions

To perform actions, please log in