Bulgogi Lime Pork Tenderloin

Name: Bulgogi Lime Pork Tenderloin with a Roasted Sweet Potato & Bell Pepper Jumble
Yield: 2 servings
Ingredients: 1 Bell Pepper; 1 Bell Pepper; 2 Potato; 1 Lime; 2 unit Scallions; 1 clove Garlic; 4 oz Bulgogi Sauce; 10 oz Pork Tenderloin; 2 tsp Cooking Oil; 1 tsp Olive Oil; 1 tbsp Butter; Salt; Black Pepper

with a Roasted Sweet Potato & Bell Pepper Jumble

By Recipe0 System

Raise your hand if the biggest question of your week is always, “What the heck am I eating for dinner?!” While we can’t actually see you, we’re right there with you. FYI, the answer to that question is pretty delicious. We’re serving up succulent pork tenderloin with a side of roasted sweet potatoes, bell pepper, and poblano all tossed in garlicky lime butter. To finish things off, the pork is drizzled with a ridiculously delicious soy-spiked pan sauce. Talk about a dream come true!

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Bell Pepper
1 Bell Pepper
2 Potato
1 Lime
2 unit Scallions
1 clove Garlic
4 oz Bulgogi Sauce
10 oz Pork Tenderloin
2 tsp Cooking Oil
1 tsp Olive Oil
1 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.

Core, deseed, and dice bell peppers into ½-inch pieces. Dice sweet potatoes into ½-inch pieces. Toss veggies on a baking sheet with a drizzle of oil and a pinch of salt and pepper. (For 4 servings, divide between 2 sheets; roast sweet potatoes on top rack and bell peppers on middle rack.)

Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.
2

Meanwhile, zest and quarter lime. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens.

In a small bowl, combine half the bulgogi sauce (all for 4 servings) and a squeeze of lime juice.
3

Pat pork* dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork; sear, turning occasionally, until browned all over, 4-8 minutes.

Turn off heat; transfer to a second baking sheet. (For 4 servings, add pork to sheet with bell peppers.) Roast on middle rack until pork is cooked through, 12-15 minutes. Wipe out pan.

Remove from oven; let rest for at least 5 minutes. Thinly slice pork crosswise.
4

While pork roasts, place 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl; microwave until melted, 30 seconds. Stir in a pinch of garlic and a pinch of lime zest; season with salt and pepper. Set aside.
5

Heat a drizzle of oil in pan used for pork over medium-high heat. Add scallion whites and remaining garlic. Cook, stirring, until softened and fragrant, 1-2 minutes.

Pour in bulgogi sauce mixture and cook until slightly thickened, 1-2 minutes. Turn off heat.
6

Once veggies are done, carefully toss with garlic lime butter. Season generously with salt and pepper.

Divide veggies and pork between plates. Top pork with sauce. Garnish with scallion greens. Serve with remaining lime wedges on the side.