NUTRITION

SERVINGS

INGREDIENTS

6 oz pork tenderloin

1 tbsp gochujang

1 tbsp tamari

1 tsp honey

1 tsp sesame oil

1 tsp avocado oil

2 medium corn tortillas

1 cup shredded green cabbage

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  Cut the pork tenderloin into small 1/2-inch cubes to mimic the size of pork belly bites.

• 2

  In a small bowl, whisk together the gochujang, tamari, honey, and sesame oil until smooth.

• 3

  In a medium bowl, toss the shredded cabbage with lime juice, sea salt, and black pepper to create a quick slaw.

• 4

  Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering.

• 5

  Add the pork cubes to the skillet in a single layer and sear for 3-4 minutes until golden brown and crispy on the edges.

• 6

  Pour the gochujang sauce over the pork and toss quickly for 1 minute until the glaze is thick and bubbly.

• 7

  Warm the corn tortillas in a separate dry pan until slightly charred and pliable.

• 8

  Divide the glazed pork between the tortillas, top with the lime slaw and sliced green onions, and serve immediately.