Bulgogi Pork Filet
with Roasted Green Beans & Lemony Rice
- Sesame
- Soy
- Wheat
- Milk
Seared pork filet is roasted alongside tender carrots and green beans, then sliced and drizzled with a savory bulgogi sauce simmered with scallions and butter. Fluffy jasmine rice is brightened with lemon zest and a squeeze of fresh juice. A finishing sprinkle of sesame seeds and scallion greens adds nutty, fresh contrast to this Korean-inspired plate.
Ingredients
10 ounce
Pork Filet
8 ounce
Green Beans
4 ounce
Bulgogi Sauce
(Contains: Sesame, Soy, Wheat)
½ cup
Jasmine Rice
1 unit
Lemon
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 unit
Scallions
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
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. Trim green beans. 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 and green beans 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 and sear, turning occasionally, until browned all over, 4-8 minutes.
Once vegetables have roasted 10 minutes, stir carrots and green beans 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 and roast until pork is cooked through and vegetables are tender, 10-12 minutes more.
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 if you like), 1 TBSP butter, and a squeeze of lemon juice; season with salt and pepper.
Thinly slice pork crosswise.
Divide rice, pork, carrots, and green beans between plates. Drizzle pork with sauce. Sprinkle with scallion greens and sesame seeds. Serve with remaining lemon wedges on the side.
