NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1.5 tbsp Gochujang paste

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1.5 cups Cauliflower rice

0.25 cup Kimchi

0.5 cup Cucumber

1 tsp Rice vinegar

2 tbsp Green onions

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the pork tenderloin into small, bite-sized cubes and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the gochujang paste, coconut aminos, and grated fresh ginger.

• 3

  Heat the toasted sesame oil in a large skillet over medium-high heat until shimmering.

• 4

  Add the pork cubes to the skillet and sear until golden brown and crispy on all sides, about 5-6 minutes.

• 5

  Stir in the minced garlic and cook for 30 seconds until fragrant.

• 6

  Pour the gochujang sauce over the pork, tossing to coat evenly until the sauce thickens into a glossy glaze.

• 7

  In a separate pan, sauté the cauliflower rice for 3-4 minutes until tender and moisture has evaporated.

• 8

  Toss the sliced cucumbers with rice vinegar in a small bowl for a quick pickle.

• 9

  Assemble the bowls by layering the cauliflower rice, glazed pork, kimchi, and pickled cucumbers.

• 10

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