Bulgogi Pork Tenderloin with Roasted Carrots & Lime Rice

I made this for dinner last night and it was super good!  This recipe comes from Hello Fresh.  My first questions was, "What is Bulgogi Sauce?"  After a chat with Alexa, I discovered it is simply Korean BBQ sauce and can typically be found in the Asian food aisle at the grocery store.  Give this one a try.  I promise it will not disappoint.

24 oz fresh carrots, sliced into 1/2" rounds
1 lime, zested and halved

2 green onions, sliced, green and white parts separated

1 cup Jasmine rice

24 oz pork tenderloin

8 oz Bulgogi sauce

Kosher salt

Black pepper

1 tsp olive oil

1 tsp vegetable oil

2 Tbsp butter

Preheat your oven to 425 degrees.

In a small pot, combine rice with 1 3/4 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 - 18 minutes.   Keep covered off heat until ready to serve.  

While rice cooks, toss sliced carrots with a drizzle of olive oil, salt and pepper Mix well and toss on one side of a sheet pan.  Roast on top rack for 10 minutes (you'' add the pork then).

Meanwhile, pat pork dry with paper towels, season all over with salt and pepper.  Heat a drizzle of oil in a large pan over medium heat.  Add pork, sear, turning occasionally, until browned all over, 4 - 8 minutes.  

Once carrots have roasted 10 minutes, remove sheet pan from oven.  Flip carrots and carefully place seared pork on the empty side.  Return to top rack until pork is cooked through and carrots are tender, 10 - 12 minutes.

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 - 2 minutes. Stir in bulgogi sauce and 1 Tbsp water.  Bring to a simmer stirring, until warmed through, 2 - 3 minutes.  Turn off heat.

Fluff rice with a fork.  Stir in 1 Tbsp butter, a squeeze of lime juice and half the lime zest (add more zest if you like).  Season with salt and pepper.

Divide rice, pork, and carrots between plates.  Drizzle pork with sauce.  Sprinkle with scallion greens.