NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Sesame oil

1 tsp Honey

2 medium Corn tortillas

1 cup Green cabbage

1 tbsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

2 medium Radishes

1 tbsp Fresh cilantro

1 medium Lime

PREPARATION

• 1

  Slice the pork tenderloin into small, bite-sized pieces to mimic the texture of pork belly while keeping it lean.

• 2

  In a small bowl, whisk together the gochujang, tamari, sesame oil, and honey to create the spicy glaze.

• 3

  Toss the pork pieces in the glaze and let them marinate for at least 10 minutes.

• 4

  Thinly shred the green cabbage and toss it with rice vinegar, sea salt, and black pepper in a separate bowl to create a quick slaw.

• 5

  Heat a non-stick skillet over medium-high heat and sear the marinated pork until the edges are caramelized and the meat is cooked through, about 6 to 8 minutes.

• 6

  Warm the corn tortillas in a dry pan over medium heat until they are soft and pliable.

• 7

  Assemble the tacos by placing the spicy pork into the tortillas and topping with the cabbage slaw, sliced radishes, and fresh cilantro.

• 8

  Squeeze the fresh lime over the tacos just before serving for a bright, acidic finish.