NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Honey

2 medium Corn tortillas

1 cup Green cabbage

1 tbsp Rice vinegar

1 tbsp Lime juice

0.25 cup Fresh cilantro

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 traditional pork belly.

• 2

  In a small mixing bowl, whisk together the gochujang, tamari, toasted sesame oil, and honey until the glaze is smooth and emulsified.

• 3

  In a separate medium bowl, toss the shredded green cabbage with rice vinegar, lime juice, sea salt, and black pepper to create a bright slaw.

• 4

  Heat a large non-stick skillet over medium-high heat and add the pork strips, searing for 3-4 minutes until they are browned and slightly crispy on the edges.

• 5

  Reduce the heat to low and pour the gochujang glaze over the pork, tossing continuously for 1 minute until the sauce is thick and sticky.

• 6

  Warm the corn tortillas in a dry pan for 30 seconds per side until they are soft and pliable.

• 7

  Assemble the tacos by dividing the spicy glazed pork between the tortillas and topping each with a generous portion of the lime-cilantro slaw.