NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 tbsp Gochujang paste

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Cooked brown rice

1 cup Cucumber

1 tbsp Rice vinegar

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Whisk the gochujang, coconut aminos, sesame oil, grated ginger, and minced garlic in a small bowl until smooth.

• 2

  Toss the thinly sliced cucumbers with rice vinegar and a pinch of sea salt in a separate bowl to create a quick pickle.

• 3

  Season the pork tenderloin strips evenly with the remaining sea salt and black pepper.

• 4

  Heat a large non-stick skillet over medium-high heat and sear the pork strips for 2-3 minutes per side until deeply caramelized.

• 5

  Pour the gochujang sauce mixture over the pork and toss continuously for 1 minute until the glaze becomes thick and glossy.

• 6

  Add the baby spinach to the edge of the pan and cook for 30 seconds until just wilted.

• 7

  Place the cooked brown rice in the base of a bowl and top with the glazed pork, wilted spinach, and pickled cucumbers.

• 8

  Garnish the bowl with sesame seeds and serve immediately while hot.