Place tenderloin in a large resealable plastic bag. Pour bulgogi marinade over pork; close bag. Turn bag to evenly coat pork with sauce. Refrigerate for 4 hours, turning halfway through.
If you haven't tried pork bulgogi, now's your chance! Just marinade pork in a purchased bulgogi sauce, and cook. Then, serve over rice noodles for a comforting dish.
Servings and Ingredients
|1 (1-3/4-lb.) Hy-Vee True pork boneless tenderloin|
|1 (9-oz.) jar Born with Seoul Korean bulgogi marinade and dipping sauce|
|1 lbs. broccolini, trimmed|
|2 tbsp. Gustare Vita olive oil|
|½ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee ground black pepper|
|1 (8.8-oz.) pkg. vermicelli rice noodles|
|Green onions, thinly sliced; for garnish|
|Sesame seeds, toasted, for garnish|
Things To Grab
- Large resealable plastic bag
- 2 large rimmed baking sheets
- Large wide bowl
- 4 serving bowls
Preheat oven to 425 degrees. Line a rimmed baking pan with foil. Remove pork tenderloin from marinade; discard marinade and transfer pork to prepared baking pan. Bake for 15 minutes.
Arrange broccolini in another rimmed baking pan. Drizzle with olive oil; sprinkle with salt and pepper. Place in oven alongside pork; roast for 10 to 15 minutes or until pork reaches 145 degrees and broccolini is fork-tender.
Meanwhile, place rice noodles in a large wide bowl. Pour boiling water over noodles; soak for 3 to 5 minutes or until noodles are tender. Drain; set aside.
To serve, slice pork. Divide noodles among 4 serving bowls. Top noodles with pork and broccolini. Garnish with green onions and sesame seeds, if desired.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 130mg
- Sodium: 1280mg
- Total Carbohydrates: 74g
- Protein: 50g
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