NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Honey

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

2 cups Cauliflower rice

1 cup Baby bok choy

1 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

  Dice the pork tenderloin into small, half-inch cubes to mimic the texture of pork belly.

• 2

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

• 3

  Heat the sesame oil in a large non-stick skillet over medium-high heat.

• 4

  Add the pork cubes to the skillet and sear until golden brown and crispy on all sides, approximately 6 minutes.

• 5

  Toss in the chopped baby bok choy and sauté for an additional 2 minutes until the leaves are wilted and the stems are tender-crisp.

• 6

  Pour the gochujang sauce over the pork and vegetables, stirring constantly for 1 minute until the sauce thickens into a glossy glaze.

• 7

  In a separate pan, lightly sauté the cauliflower rice for 3-4 minutes until heated through and softened.

• 8

  Divide the cauliflower rice into bowls and top with the spicy glazed pork and bok choy.

• 9

  Garnish with sliced green onions and toasted sesame seeds before serving.