NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork tenderloin

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Sesame oil

2 whole Corn tortillas

0.25 cup Nonfat Greek yogurt

1 tsp Lime juice

1 cup Shredded cabbage

1 tbsp Rice vinegar

1 tsp Fresh ginger

1 tsp Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cut the pork tenderloin into small, half-inch cubes and season with sea salt and black pepper.

• 2

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

• 3

  In another bowl, toss the shredded cabbage with rice vinegar and a pinch of salt; set aside to quickly pickle.

• 4

  Mix the Greek yogurt with lime juice in a small ramekin to create the cooling lime crema.

• 5

  Heat the sesame oil in a cast-iron skillet over medium-high heat. Add the pork cubes and sear until golden and crispy on all sides, about 5-6 minutes.

• 6

  Lower the heat and pour the gochujang glaze over the pork, stirring constantly for 1 minute until the sauce is thick and sticky.

• 7

  Warm the corn tortillas in a dry pan or over an open flame until pliable.

• 8

  Assemble the tacos by layering the spicy pork onto the tortillas, topping with the zesty cabbage slaw, and drizzling with the lime crema.