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Bulgogi Lime Pork Tenderloin

Bulgogi Lime Pork Tenderloin

with a Roasted Sweet Potato & Bell Pepper Jumble

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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!

Tags:Calorie Smart
Allergens:SoyWheatMilk

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Green Bell Pepper

1 unit

Bell Pepper

2 unit

Sweet Potato

1 unit

Lime

2 unit

Scallions

1 clove

Garlic

4 ounce

Bulgogi Sauce

(ContainsSoy, Wheat)

12 ounce

Pork Tenderloin

Not included in your delivery

2 teaspoon

Vegetable Oil

1 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Zester
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

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. • Remove from oven; let rest 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 each of garlic and lime zest; season with salt and pepper. Set aside.

5

• 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.

6

• 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.