NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Cooked brown rice

1 cup Baby bok choy

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Thinly slice the pork tenderloin into bite-sized strips to mimic the texture of traditional pork belly while keeping the meal lean.

• 2

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

• 3

  Heat the toasted sesame oil in a large skillet over medium-high heat until shimmering.

• 4

  Add the pork strips to the skillet, seasoning with sea salt and black pepper, and sear until golden brown and cooked through.

• 5

  Toss in the chopped baby bok choy and sauté for 2 minutes until the leaves are wilted but the stems remain crisp.

• 6

  Pour the gochujang sauce over the pork and vegetables, stirring constantly for 1 minute until the glaze is thick and glossy.

• 7

  Divide the warm cooked brown rice into a bowl and top with the spicy pork and vegetable mixture.