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Bulgogi Pork Tenderloin
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Bulgogi Pork Tenderloin

Bulgogi Pork Tenderloin

with Roasted Carrots and Lime Rice

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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!

Allergens:SoyWheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Carrots

1 unit

Lime

2 unit

Scallions

½ cup

Jasmine Rice

12 ounce

Pork Tenderloin

4 ounce

Bulgogi Sauce

(ContainsSoy, Wheat)

1 tablespoon

Sesame Seeds

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat25 g
Saturated Fat11 g
Carbohydrate95 g
Sugar41 g
Dietary Fiber6 g
Protein36 g
Cholesterol145 mg
Sodium510 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Zester
Small pot
Baking Sheet
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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1

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-inch-thick pieces. Zest and quarter lime. Thinly slice scallions, separating whites from greens.

2

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.

3

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 whole sheet.) Roast on top rack for 10 minutes (we’ll add the pork then).

4

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 place seared pork on empty side. (For 4 servings, add pork to a second sheet; roast on middle rack.) Roast 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.

5

When everything has 5 minutes left in the oven, 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 of water.

6

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.