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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
620 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 130mg
- Sodium: 1280mg
- Total Carbohydrates: 74g
- Protein: 50g
Daily Values
0%
Iron 15%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 25%
Recipe Source:
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