NUTRITION

SERVINGS

INGREDIENTS

6 oz pork tenderloin

1 tbsp gochujang

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

2 small corn tortillas

1 cup shredded green cabbage

1 tbsp rice vinegar

1 tbsp fresh lime juice

0.25 cup fresh cilantro

1 tsp toasted sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the pork tenderloin into very thin, bite-sized strips to mimic the texture of pork belly while keeping it lean.

• 2

  In a small bowl, whisk together the gochujang, coconut aminos, minced ginger, and minced garlic to create the glaze.

• 3

  In a separate medium bowl, toss the shredded cabbage with rice vinegar, lime juice, and sea salt until well coated.

• 4

  Heat the toasted sesame oil in a large non-stick skillet over medium-high heat.

• 5

  Add the pork strips to the skillet, season with black pepper, and sear for 3-4 minutes until golden brown and cooked through.

• 6

  Pour the gochujang glaze over the pork and toss for 1 minute until the sauce becomes thick, glossy, and coats every piece.

• 7

  Warm the corn tortillas in a dry pan or directly over a low gas flame for 30 seconds per side until soft and pliable.

• 8

  Divide the spicy pork evenly between the tortillas and top with the tangy cabbage slaw, fresh cilantro, and toasted sesame seeds.