Bulgogi Sauce Pork Tenderloin With Buttery Lime Sweet Potatos & Bell Peppers

What You’ll Need

• 10 oz pasture-raised pork tenderloin

• 2 sweet potatoes, diced 

• 1 bell pepper, diced 

• 1 lime (zest + juice)

• 1 clove garlic, minced

• 2 scallions, whites and greens separated

• ½ cup bulgogi sauce (store-bought or homemade)

• 2 tbsp butter

• Olive oil, for roasting and searing

• Salt and pepper, to taste

Let’s Cook

1. Roast the Veggies
   Preheat oven to 425°F. Toss sweet potatoes and bell pepper with olive oil, salt, and pepper. Spread on a sheet pan and roast 20–25 minutes, flipping halfway through, until tender and lightly browned.

2. Sear & Roast the Pork
   Pat pork tenderloin dry and season with salt and pepper. Heat a drizzle of oil in a skillet over medium-high heat. Sear pork on all sides, 6–8 minutes total. Transfer to the oven and roast until cooked through, 12–15 minutes, or until internal temp reaches 145°F. Rest for 5 minutes before slicing.

3. Make Garlic-Lime Butter
   In a small pan, melt 1 tbsp butter. Stir in garlic and lime zest. Cook 1 minute until fragrant, then set aside.

4. Finish the Bulgogi Sauce
   In the same skillet used for the pork, add scallion whites and cook 1–2 minutes. Stir in bulgogi sauce, lime juice, and 1 tbsp butter. Simmer until slightly thickened.

5. Serve
   Toss roasted veggies with garlic-lime butter. Plate veggies and sliced pork tenderloin. Spoon bulgogi sauce over pork and garnish with scallion greens. Serve with extra lime wedges if desired.