Bulgogi Lime Pork Tenderloin
with a Roasted Sweet Potato & Bell Pepper Jumble
- Soy
- Wheat
- Sesame
- Milk
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. 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!
Ingredients
1 unit
Green Bell Pepper
1 unit
Bell Pepper
2 unit
Sweet Potatoes
1 unit
Lime
2 unit
Scallions
1 clove
Garlic
4 ounce
Bulgogi Sauce
(Contains: Soy, Wheat, Sesame)
10 ounce
Pork Tenderloin
Not included in your delivery
2 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry 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.
• Meanwhile, zest and quarter lime. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. • In a small bowl, combine half the bulgogi sauce (all for 4 servings) and a squeeze of lime juice.
• 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. Wipe out pan. • Remove from oven; let rest for at least 5 minutes. Thinly slice pork crosswise.
• 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 of garlic and a pinch of lime zest; season with salt and pepper. Set aside.
• Heat a drizzle of oil in pan used for pork over medium-high heat. Add scallion whites and remaining garlic. Cook, stirring, until softened and fragrant, 1-2 minutes. • Pour in bulgogi sauce mixture and cook until slightly thickened, 1-2 minutes. Turn off heat.
• Once veggies are done, carefully 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bulgogi sauce, calling it delicious and bursting with rich flavor; some found it too sweet.
- Ease of prep: Several noted prep took longer than stated, especially chopping sweet potatoes; some found it easy to follow.
- Suggestions: Consider adding rice or another starch; some preferred red peppers over green for better flavor and appearance.
- Leftovers: The sweet potato and pepper jumble was great as leftovers, especially with eggs or as a side dish.
- Texture: Customers praised the tender, juicy pork; a few found it dry or tough.
Reviews from our home cooks
This is phenomenal. The pepper/sweet potato with the lime butter so flavorful. The pork and sauce is absolutely delicious. The quality of the pork tenderloin is first rate. Thank you for a great recipe. Obviously we thoroughly enjoyed the meal.
I really liked the bulgogi lime sauce! This recipe called for using just half the sauce packet and a squeeze of lime...what a waste! I used all of the sauce packet and a squeeze of half a lime. Why skimp and waste?! The sauce went very well with the pork tenderloin.
The pork was so juicy and tasty! Loved how simple the Sweet Potato and Bell Pepper side was! The Bulgogi sauce was a bit challenging to make. Definitely recommend waiting to make it until the pork is out of the oven and cooling.
Tenderloin pork was awesome. Tender and juicy with the piquant, sweet sauce drizzled over the top. Veggies surprisingly tasty. Usually green pepper will monopolize the flavor, but not in this case. Very subtle in the nice lime, butter and garlic sauce.
We liked the sweet potatos and the bulgogi sauce. However, we thought the bell peppers were cooked too long (we cooked thrm the minimal amount of time sugested) and were too soft and the pork tenderloin was just okay. With the sauce, the pork tenderloin was pretty good, but not if you got a bite without the sauce. We thought it needed more sauce.
Wasn't sure I would like the sweet potato combination, but it was very tasty. The bulgogi sauce with lime was great too. I was excited to be able to double the sauce as there often isn't enough of that that with the recipes.
This was very good meal. I loved the roasted sweet potatoes with the 2 different colored peppers. The pork tenderloin was tender and delicious. The sauce was a perfect accompanyment.
Absolutely delicious. I've never had roasted sweet potatoes and bell peppers like this before - very good especially with the lemon butter. We are looking for Bulgogi in our grocery stores. Excellent.
Had no idea what bulgogi was but I went for it. The lime sauce truly freshened up the veggies and bulgogi sauce on pork was spectacular!
The pork was delicous and tender and the bulgogi sause certainlt enhances the flavor. The entire meal was outstanding. I have found that with roasted vegetables that I do need to reduce the heat a little or cut down on the time since my oven runs a bit hotter.
