NUTRITION

SERVINGS

INGREDIENTS

8 oz pork tenderloin

1 tbsp gochujang

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 cup cooked brown rice

0.5 cup cucumber

0.25 cup kimchi

1 tsp sesame seeds

1 stalk green onion

1 cup baby spinach

PREPARATION

• 1

  Cut the pork tenderloin into small half-inch cubes to mimic the look of pork belly while staying lean.

• 2

  In a small bowl, whisk together the gochujang, coconut aminos, toasted sesame oil, honey, minced ginger, and minced garlic until smooth.

• 3

  Heat a large non-stick skillet over medium-high heat and sear the pork cubes for 5 to 6 minutes until golden brown and cooked through.

• 4

  Pour the gochujang glaze into the skillet and toss the pork for 1 minute until the sauce becomes thick and glossy.

• 5

  Remove the pork from the pan and quickly sauté the baby spinach in the residual heat until just wilted.

• 6

  Assemble your bowl by placing the cooked brown rice at the base and topping it with the glazed pork, wilted spinach, kimchi, and sliced cucumbers.

• 7

  Garnish with toasted sesame seeds and thinly sliced green onions for a final pop of flavor.