Bulgogi Lime Pork Tenderloin
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Bulgogi Lime Pork Tenderloin

Bulgogi Lime Pork Tenderloin

with a Roasted Sweet Potato & Bell Pepper Jumble

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. We’ve got you covered, and 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!

Calorie Smart

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

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit

Green Bell Pepper

1 unit

Bell Pepper

2 unit

Sweet Potatoes

1 unit


2 unit


1 clove


4 ounce

Bulgogi Sauce

(Contains Soy, Wheat)

12 ounce

Pork Tenderloin

Not included in your delivery

2 teaspoon

Vegetable Oil

1 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2427 kJ
Calories580 kcal
Fat19 g
Saturated Fat7 g
Carbohydrate65 g
Sugar27 g
Dietary Fiber8 g
Protein36 g
Cholesterol30 mg
Sodium300 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.


Baking Sheet
Small Bowl
Large Pan
Paper Towel


Roast Veggies

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

Prep & Make Sauce

• Meanwhile, zest and quarter lime. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic. • In a small bowl, combine half the bulgogi sauce (all for 4 servings) and a squeeze of lime juice.

Cook Pork

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

Make Garlic Lime Butter

• 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 each of garlic and lime zest; season with salt and pepper. Set aside.

Cook Sauce

• While pork rests, wipe out pan used to sear pork; heat over medium-high heat. Add a drizzle of oil, scallion whites, and remaining garlic. Cook, stirring, until aromatics are softened and fragrant, 1-2 minutes. • Pour in sauce and cook until slightly thickened, 1-2 minutes. Turn off heat.

Finish & Serve

• Once veggies are done, 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.