NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Sesame oil

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

2 small Corn tortillas

1 cup Shredded cabbage

1 tbsp Rice vinegar

1 tbsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a small mixing bowl, whisk together the gochujang, tamari, sesame oil, honey, grated ginger, and minced garlic until smooth.

• 2

  Slice the pork tenderloin into thin, bite-sized strips and toss them in half of the prepared gochujang marinade; let it marinate for 10 minutes.

• 3

  In a separate medium bowl, toss the shredded cabbage with rice vinegar, lime juice, sea salt, and black pepper to create a quick slaw.

• 4

  Heat a large non-stick skillet over medium-high heat and add the marinated pork strips in a single layer.

• 5

  Cook the pork for 5-6 minutes, stirring occasionally, until browned and fully cooked through.

• 6

  Pour the remaining gochujang marinade into the skillet during the last minute of cooking to create a thick, glossy glaze over the meat.

• 7

  Warm the corn tortillas in a dry skillet for 30 seconds per side until soft and pliable.

• 8

  Divide the spicy pork evenly between the tortillas, top with a generous portion of the cabbage slaw, and garnish with fresh cilantro.