Bulgogi Pork Tenderloin

🥘 Ingredients

• bulgogi sauce
  2 tbsp
• butter
  2 tbsp
• carrots
  12 oz
• cooking oil
  1 tbsp
• jasmine rice
  ½ cup
• lemon
  1 unit
• olive oil
  1 tbsp
• pepper
• pork tenderloin
  12 oz
• salt
• scallions
  4 unit
• sesame seeds
  1 tsp
• water

🍳 Cookware

• small pot
• baking sheet
• large pan

1. 

   1

   Preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots into ½-inch-thick rounds. Zest and quarter lemon . Trim and thinly slice scallions , separating whites from greens.

   carrots: 12 oz, lemon: 1 unit, scallions: 4 unit
2. 

   2

   In a small pot , combine jasmine rice , ¾ cup water , and a big pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: ½ cup, water, salt
3. 

   3

   While rice cooks, toss carrots on one side of a baking sheet with a drizzle of olive oil , salt, and pepper . Roast on top rack ⏱️ 10 minutes .

   olive oil: 1 tbsp, pepper
4. 

   4

   Meanwhile, pat pork tenderloin dry with paper towels; season all over with salt and pepper. Heat a drizzle of cooking oil in a large pan over medium heat. Add pork; sear, turning occasionally, until browned all over ⏱️ 6 minutes . Once carrots have roasted, remove sheet from oven. Flip carrots and carefully place seared pork on empty side. Return to top rack until pork is cooked through and carrots are tender ⏱️ 11 minutes .

   pork tenderloin: 12 oz, cooking oil: 1 tbsp
5. 

   5

   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 minute . Stir in bulgogi sauce and 1 TBSP water. Bring to a simmer, stirring, until warmed through ⏱️ 2 minutes . Turn off heat. If sauce is too thick, stir in a splash more water.

   butter: 2 tbsp, bulgogi sauce: 2 tbsp
6. 

   6

   Fluff rice with a fork. Stir in half the lemon zest, 1 TBSP remaining butter, and a squeeze of lemon juice; 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 lemon wedges on the side.

   sesame seeds: 1 tsp