Bulgogi Pork Tenderloin
with Roasted Carrots & Lemony Rice
- Soy
- Wheat
- Sesame
- Milk
If you can’t get enough of Korean-inspired flavors, this meal is sure to leave you satisfied. The dish centers around savory-sweet bulgogi sauce, whisked with a bit of butter and spooned over succulent pork tenderloin. There’s also tender roasted carrots and fluffy rice on the side. Yeah, this meal has a little bit of something for everyone.
Ingredients
12 ounce
Carrots
1 unit
Lemon
2 unit
Scallions
½ cup
Jasmine Rice
10 ounce
Pork Tenderloin
4 ounce
Bulgogi Sauce
(Contains: Soy, Wheat, Sesame)
1 tablespoon
Sesame Seeds
Not included in your delivery
1 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. 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.
• 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, place pork on 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 half the lemon zest (add more zest 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bulgogi sauce, finding it delicious and flavorful; some felt it was too sweet or salty.
- Ease of prep: Generally easy to make, though a few found it time-consuming or complicated with multiple steps.
- Suggestions: Consider adjusting salt in the sauce to taste; try toasting sesame seeds for extra flavor.
- Portions: Some found the pork portions small or inconsistent; several wished for more rice or vegetables.
- Texture: Pork tenderness varied; some found it perfectly tender, while others experienced tough or dry meat.
Reviews from our home cooks
This was seriously delicious!! The bulgogi sauce was amazing.. wish I had more!! I used the extra sauce that was on the pork and mixed it with the rice and yum!! Roasted carrots were simple and great. Rice was also very good. Mixed with lime juice and lime zest, yum! Would definitely get again!!
I expected this to be good since every dish I've had with carrots and rice has been amazing, but the pork bulgolgi made everything significantly better! Not only was the dish easy to make, but it cooks well. The only thing that may not be solid was cooking the butter and scallion whites at such a high temperature when making the sauce.
I roasted the carrots and pork in the frying pan together to save time and then mixed the carrots into the rice while I chopped the pork and made the bulgogi sauce. Worked out really well.
Really enjoyed this meal. Pork was extremely tender, moist, and great flavor with bulgogi sauce. Add more carrots to the meal. This one is a new favorite.
Rename it to asian or Korean inspired tenderloin. No real bulgogi flavors, just the faintest of hints. Toss the carrots in sesame oil instead of olive oil. Roast the sesame seeds (no pale sesame seeds!). Don't add lemon zest in rice, it tastes like fruit loops. Maybe add a cucumber kimchi.
Enjoyed the flavor of the bulgogi sauce on the pork tenderloin. We liked the fresh taste of the lemony rice. Roasted carrots are always yummy. (The carrots provided were huge!)
Exceptional! Creative flavor combo of roasted carrots (portion too skimpy), lemon scented rice, and pork tenderloin. (Your photo above of carrots shows the amount for the entire kit, not per serving, by the way.)
Wow!!!! Tender pork smothered in Korean BBQ sauce sprinkled toasted sesame and scallions, sweet roasted carrots and lemon rice. To. Die. For.
This meal was my kids latest new favorite meal! Lol!! The rice is so good with citrus and the pork tenderloin was so soft and delicious in the Bulgogi sauce. Yummy!! I'm learning with my kids to split one portion of meat and save a whole portion for a lunch the next day. It's been really working out nicely for us doing that.
We especially liked the lemony rice. Of course, we had to substitute GF Bulgogi Sauce since we have Celiacs in our household. I also feel much more confident about the pork tenderloin when it is finished in the oven this way.
