NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Pork tenderloin

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

2 medium Corn tortillas

0.5 cup Shredded cabbage

1 tbsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Green onion

1 tsp Sesame seeds

PREPARATION

• 1

  Slice the pork tenderloin into thin, uniform strips to maximize surface area for the glaze.

• 2

  In a small glass bowl, whisk together the gochujang, coconut aminos, and toasted sesame oil until the mixture is glossy and well-combined.

• 3

  Heat a large non-stick skillet over medium-high heat and sear the pork strips until they develop a golden-brown crust and are cooked through.

• 4

  Reduce the heat to low and pour the gochujang mixture over the pork, tossing continuously until the sauce reduces into a sticky, vibrant glaze.

• 5

  In a medium mixing bowl, combine the shredded cabbage with rice vinegar, sea salt, and black pepper, tossing well to create a bright, acidic slaw.

• 6

  Lightly toast the corn tortillas over an open gas flame or in a dry pan for 30 seconds per side until they are soft and slightly charred.

• 7

  Assemble the tacos by piling the glazed pork onto the warm tortillas and finishing with a heap of crunchy slaw, sliced green onions, and a sprinkle of sesame seeds.