NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1.5 cups Cauliflower rice

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Garlic

1 tsp Ginger

1 cup Kimchi

0.5 medium Cucumber

1 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

  Pat the pork tenderloin dry and cut into 1-inch cubes to mimic the size of pork belly.

• 2

  In a small bowl, whisk together the gochujang, tamari, rice vinegar, minced garlic, and grated ginger until smooth.

• 3

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

• 4

  Add the pork cubes to the skillet in a single layer and sear for 3-4 minutes until a golden-brown crust forms on all sides.

• 5

  Pour the gochujang sauce over the pork and toss for 1-2 minutes until the sauce thickens and coats the meat.

• 6

  In a separate pan or microwave, steam the cauliflower rice until tender and fluffy.

• 7

  Divide the cauliflower rice into bowls and top with the glazed pork, tangy kimchi, and sliced cucumber.

• 8

  Garnish with sesame seeds and sliced green onions before serving.