Step 1

• Adjust racks to top and middle positionsand preheat oven to 450 degrees. Washand dry produce.• Core, deseed, and dice bell peppersinto ½-inch pieces. Dice sweet potatoesinto ½-inch pieces. Toss veggies on a bakingsheet with a drizzle of oil and a pinch ofsalt and pepper. (For 4 servings, dividebetween 2 sheets; roast sweet potatoes ontop rack and bell peppers on middle rack.)• Roast on top rack, tossing halfwaythrough, until browned and tender,20-25 minutes.

Step 2

• Meanwhile, zest and quarter lime. Peeland mince garlic. Trim and thinly slicescallions, separating whites from greens.• In a small bowl, combine half the bulgogisauce (all for 4 servings) and a squeeze oflime juice.

Step 3

• Pat pork* dry with paper towels; seasonall over with salt and pepper. Heat adrizzle of olive oil in a large pan overmedium-high heat. Add pork; sear,turning occasionally, until browned allover, 4-8 minutes.• Turn off heat; transfer to a second bakingsheet. (For 4 servings, add pork to sheetwith bell peppers.) Roast on middle rackuntil pork is cooked through, 12-15 minutes.Wipe out pan.• Remove from oven; let rest for at least5 minutes. Thinly slice pork crosswise.

Step 4

• While pork roasts, place 1 TBSP butter(2 TBSP for 4 servings) in a second smallmicrowave-safe bowl; microwave untilmelted, 30 seconds. Stir in a pinch ofgarlic and a pinch of lime zest; seasonwith salt and pepper. Set aside.

Step 5

• Heat a drizzle of oil in pan used for porkover medium-high heat. Add scallionwhites and remaining garlic. Cook,stirring, until softened and fragrant,1-2 minutes.• Pour in bulgogi sauce mixture and cookuntil slightly thickened, 1-2 minutes. Turnoff heat.

Step 6

• Once veggies are done, carefully toss withgarlic lime butter. Season generously withsalt and pepper.• Divide veggies and pork between plates.Top pork with sauce. Garnish with scalliongreens. Serve with remaining limewedges on the side.