NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

0.5 cup Cooked jasmine rice

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Grated fresh ginger

1 clove Minced garlic

0.5 cup Sliced cucumber

0.5 cup Shredded carrots

1 tsp Sesame seeds

1 stalk Sliced green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the pork tenderloin into thin, bite-sized medallions and season evenly with sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the gochujang, coconut aminos, rice vinegar, grated ginger, and minced garlic to create a smooth glaze.

• 3

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

• 4

  Add the pork slices in a single layer and sear for 2 to 3 minutes per side until they develop a golden-brown crust and are cooked through.

• 5

  Pour the gochujang glaze into the skillet with the pork, tossing constantly for 60 seconds until the sauce reduces into a thick, glossy coating.

• 6

  Assemble the bowl by placing the warm jasmine rice at the base and topping it with the glazed pork, sliced cucumbers, and shredded carrots.

• 7

  Garnish the dish with sesame seeds and sliced green onions for a fresh, aromatic finish.