Bulgogi Pork Filet

🥘 Ingredients

• black pepper
• bulgogi sauce
  8 oz
• butter
  2 tbsp
• carrot
  24 oz
• jasmine rice
  2 c
• lemon
  1 unit
• olive oil
• paper towels
• pork filet
  40 oz
• salt
• scallions
  4 unit
• sesame seeds
  1 tbsp

🍳 Cookware

• small pot
• baking sheet
• large pan
• large pan

1. 

   1

   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 carrot into ½-inch-thick rounds. Zest and quarter lemon . Trim and thinly slice scallions , separating whites from greens.

   carrot: 12 oz, lemon: 1 unit, scallions: 2 unit
2. 

   2

   In a small pot , combine jasmine rice and ¾ cup water (1½ cups for 4 servings) with 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.

   jasmine rice: 1 c
3. 

   3

   While rice cooks, toss carrot on one side of a baking sheet with a drizzle of olive oil , salt , and black pepper . (For 4 servings, spread out across entire sheet.) Roast carrots on top rack for ⏱️ 10 minutes (you'll add the pork then).

   carrot: 12 oz, olive oil, salt, black pepper
4. 

   4

   Meanwhile, pat pork filet dry with paper towels ; season all over with salt and black pepper . Heat a drizzle of olive oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Once carrots have roasted 10 minutes more, stir carrots and carefully place seared pork on opposite side of the baking sheet. (For 4 servings, place pork on a second sheet; roast on middle rack.) Return to top rack; roast until pork is cooked through and carrots are tender, 10-12 minutes more.

   pork filet: 20 oz, paper towels, salt, black pepper, olive oil
5. 

   5

   When pork and carrots have 5 minutes left, melt butter in a large pan over medium-high heat. Add scallions (whites only) 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. If sauce is too thick, stir in a splash more water.

   butter: 1 tbsp, scallions: 2 unit, bulgogi sauce: 8 oz
6. 

   6

   Fluff jasmine rice with a fork. Stir in half the lemon zest (add more if you like), butter from the second measure, and a squeeze of lemon juice; season with salt and black pepper . Thinly slice pork filet crosswise. Divide rice, pork, and carrots between plates. Drizzle pork with sauce. Sprinkle with sesame seeds and reserved scallion greens. Serve with remaining lemon wedges on the side.

   jasmine rice: 1 c, butter: 1 tbsp, salt, black pepper, pork filet: 20 oz, sesame seeds: 1 tbsp