• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Dice sweet potatoes into ½-inch pieces. Core, deseed, and dice bell peppers into ½-inch pieces. Toss veggies on a baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes. (For 4 servings, use a second baking sheet for the bell peppers; roast sweet potatoes on top rack and bell peppers on middle rack.)

• While veggies roast, zest and quarter lime. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. • In a small bowl, combine half the bulgogi sauce and juice from one lime wedge (all the bulgogi sauce and juice from two lime wedges for 4 servings).

• Pat pork dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork; sear, turning occasionally, until browned all over, 4-8 minutes. • Turn off heat; transfer pork to a second baking sheet. (For 4 servings, remove sheet with bell peppers from oven and carefully push to one side; add pork to opposite side.) Roast on middle rack until pork is cooked through, 12-15 minutes. Wipe out pan. • Transfer pork to a cutting board to rest for at least 5 minutes.

• While pork roasts, place 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl; microwave until melted, 30 seconds. • Stir in a pinch of garlic and a pinch of lime zest; season with salt and pepper. Set aside.

• Heat a drizzle of oil in pan used for pork over medium-high heat. Add scallion whites and remaining garlic. Cook, stirring frequently, until softened and fragrant, 1-2 minutes. • Pour in bulgogi sauce mixture and cook, stirring occasionally, until slightly thickened, 1-2 minutes. Turn off heat.

• Once veggies are done, toss with garlic-lime butter; season generously with salt and pepper. • Thinly slice pork crosswise.  • Divide veggies and pork between plates. Spoon sauce over pork. Garnish with scallion greens. Serve with any remaining lime wedges on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***