NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 whole Garlic clove

0.5 cup Cooked brown rice

1 cup Baby bok choy

0.25 cup Scallions

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the gochujang, coconut aminos, grated ginger, and minced garlic until smooth.

• 3

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

• 4

  Season the pork strips with sea salt and black pepper, then add them to the hot skillet in a single layer.

• 5

  Sear the pork for 2 to 3 minutes per side without crowding the pan until the edges are deeply browned and caramelized.

• 6

  Pour the gochujang sauce mixture over the pork and toss for 1 minute until the sauce reduces into a sticky, glossy glaze.

• 7

  Remove the pork from the pan and quickly sauté the baby bok choy in the remaining glaze for 2 minutes until the leaves wilt.

• 8

  Assemble the bowl by placing the cooked brown rice at the base, topping with the glazed pork and bok choy.

• 9

  Garnish the bowl with sliced scallions and toasted sesame seeds before serving hot.