NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Honey

2 small Corn tortillas

0.5 cup Red cabbage

1 tbsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Cilantro

1 tsp Sesame seeds

PREPARATION

• 1

  1. Whisk the gochujang, tamari, toasted sesame oil, rice vinegar, and honey in a small bowl until the glaze is smooth.

• 2

  2. Slice the pork tenderloin into small half-inch cubes to mimic the texture of pork belly and season with sea salt and black pepper.

• 3

  3. Heat a large non-stick skillet over medium-high heat and sear the pork cubes until they are golden brown and cooked through.

• 4

  4. Pour the gochujang glaze over the pork and toss continuously for one minute until the sauce becomes thick and glistening.

• 5

  5. In a medium bowl, combine the shredded red cabbage with lime juice and chopped cilantro to create a zesty slaw.

• 6

  6. Warm the corn tortillas in a dry skillet over medium heat for thirty seconds per side until they are soft and pliable.

• 7

  7. Divide the glazed pork between the tortillas and top with the fresh cabbage slaw and a sprinkle of sesame seeds.