NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork tenderloin

0.5 cup Shelled edamame

1 cup Cauliflower rice

1 tbsp Gochujang paste

1 tsp Toasted sesame oil

1 tsp Raw honey

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Garlic powder

0.25 tsp Ground ginger

1 tbsp Green onions

1 tsp Sesame seeds

0.5 cup Cucumber

PREPARATION

• 1

  In a small bowl, whisk together the gochujang, toasted sesame oil, raw honey, coconut aminos, rice vinegar, garlic powder, and ground ginger until smooth.

• 2

  Slice the pork tenderloin into very thin, bite-sized strips to mimic the texture of pork belly while keeping the meal lean and clean.

• 3

  Heat a large non-stick skillet over medium-high heat and add the pork strips, searing until golden brown and cooked through, about 5-6 minutes.

• 4

  Pour the gochujang sauce over the pork and toss for 1 minute until the sauce thickens and coats the meat in a glossy, spicy glaze.

• 5

  In a separate pan or microwave, lightly steam the cauliflower rice and shelled edamame until tender and bright green.

• 6

  Divide the cauliflower rice and edamame into bowls, top with the glazed pork, and garnish with sliced cucumber, green onions, and toasted sesame seeds.