Bulgogi Pork Tenderloin
with Roasted Carrots & Lime Rice
Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner...what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty delicious. We’re serving up succulent pork tenderloin with roasted carrots and fluffy lime rice. To finish things off, the pork is drizzled with an addictive, savory-sweet bulgogi sauce. Talk about a dream come true!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Carrots
1 unit
Lime
2 unit
Scallions
½ cup
Jasmine Rice
12 ounce
Pork Tenderloin
4 ounce
Bulgogi Sauce
(Contains Soy, Wheat)
1 tablespoon
Sesame Seeds
Not included in your delivery
1 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
1 teaspoon
Vegetable Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots into ½-inchthick pieces. Zest and quarter lime. Trim and thinly slice scallions, separating whites from greens.
• 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.
• 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).
• 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. TIP: If carrots are done before pork, remove from sheet and continue roasting pork.
• 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.
• 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, pork, and carrots between plates. Drizzle pork with sauce. Sprinkle with scallion greens and sesame seeds. Serve with remaining lime wedges on the side.
