Bulgogi Pork Tenderloin with Roasted Carrots & Lemony Rice

• portions: 2 servings
• temps actif: 30 minutes
• temps total: 40 minutes

Ingrédients

12 ounce Carrots

1 unit Lemon

2 unit Scallions

½ cup Jasmine Rice

10 ounce Pork Tenderloin

4 ounce Bulgogi Sauce

1 tablespoon Sesame Seeds

1 teaspoon Olive Oil

2 tablespoon Butter

Salt

Pepper

1 teaspoon Cooking Oil

Instructions

• Adjust rack to top position (top and middle positions for 4 servings) and 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.

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), 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 carrots on one side of a baking sheet with a drizzle of olive oil, salt, and pepper. (For 4 servings, spread out across entire sheet.) • Roast on top rack for 10 minutes (you’ll 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 from oven. Flip carrots and carefully place seared pork on empty side. (For 4 servings, place pork on a second sheet; roast on middle rack.) • Return to top rack until pork is cooked through and carrots are tender, 10-12 minutes more. TIP: If carrots are done before pork, remove from sheet and continue roasting pork.

• 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. TIP: If sauce is too thick, stir in a splash more water.

• Fluff rice with a fork. Stir in half the lemon zest (add more zest if you like), 1 TBSP 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.

Nutrition

• Calories: 700 kcal
• Lipides Totaux: 25 g
• Lipides Saturés: 10 g
• Cholestérol: 130 mg
• Sodium: 410 mg
• Glucides Totaux: 98 g
• Fibres Diététiques: 8 g
• Sucres Totaux: 40 g
• Protéines: 29 g