NUTRITION

SERVINGS

INGREDIENTS

7 oz pork tenderloin

1 tbsp gochujang

1 tbsp tamari

1 tsp sesame oil

1 tsp rice vinegar

1 tsp avocado oil

0.5 cup red cabbage

2 small corn tortillas

1 tbsp scallions

0.25 tsp garlic powder

0.25 tsp ginger powder

0.5 tsp sesame seeds

PREPARATION

• 1

  Slice the pork tenderloin into thin 1/4-inch strips to mimic the texture of pork belly while staying lean.

• 2

  In a small bowl, whisk together the gochujang, tamari, sesame oil, rice vinegar, garlic powder, and ginger powder until smooth.

• 3

  Toss the pork strips in a bowl with half of the prepared gochujang sauce and let marinate for at least 10 minutes.

• 4

  Heat the avocado oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.

• 5

  Add the pork to the skillet in a single layer and sear for 3 minutes per side until the edges are dark and caramelized.

• 6

  Warm the corn tortillas in a dry pan over medium heat for 30 seconds on each side until soft and pliable.

• 7

  Shred the red cabbage into thin ribbons and finely slice the scallions for the topping.

• 8

  Fill each tortilla with the seared pork, then top with shredded cabbage, a drizzle of the remaining sauce, scallions, and sesame seeds.