NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Sesame oil

1 tsp Rice vinegar

0.5 tsp Garlic powder

0.5 tsp Ginger powder

2 whole Corn tortillas

1 cup Cabbage

1 tbsp Lime juice

1 tbsp Cilantro

1 tsp Sesame seeds

0.25 tsp Salt

0.25 tsp Pepper

PREPARATION

• 1

  Slice the pork tenderloin into thin, 1/4-inch thick bite-sized medallions to mimic the texture of pork belly.

• 2

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

• 3

  Place the pork slices in a bowl and toss thoroughly with the gochujang marinade until every piece is coated.

• 4

  In a separate bowl, combine the shredded cabbage with lime juice, salt, and pepper to create a bright, acidic slaw.

• 5

  Heat a large non-stick skillet over medium-high heat and sear the pork slices for 3 to 4 minutes per side until deeply caramelized and cooked through.

• 6

  Briefly warm the corn tortillas in a dry pan or over a low gas flame for 30 seconds per side until pliable and toasted.

• 7

  Assemble the tacos by dividing the glazed pork between the tortillas, topping with the lime slaw, fresh cilantro, and a sprinkle of sesame seeds.