NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Toasted sesame oil

1 clove Garlic

0.5 tsp Fresh ginger

1 cup Cauliflower rice

1 cup Baby bok choy

0.5 cup Cucumber

1 tbsp Rice vinegar

0.25 cup Kimchi

0.5 tsp Sesame seeds

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Toss the sliced cucumbers with rice vinegar and a pinch of sea salt in a separate bowl and set aside to quick-pickle.

• 3

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

• 4

  Season the thinly sliced pork with sea salt and black pepper, then sear in the skillet for 3-4 minutes until the edges are golden and crispy.

• 5

  Pour the gochujang glaze over the pork and toss for 1 minute until the sauce thickens and beautifully coats the meat.

• 6

  Remove the pork from the skillet and add the cauliflower rice and chopped bok choy, sautéing for 3 minutes until just tender.

• 7

  Assemble the bowl by layering the cauliflower rice and bok choy, then top with the spicy pork, pickled cucumbers, and kimchi.

• 8

  Garnish the bowl with sliced green onions and sesame seeds before serving hot.