NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1.5 tbsp Gochujang

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Toasted sesame oil

2 clove Garlic

1 tsp Fresh ginger

1.5 cup Cauliflower rice

0.5 cup Cucumber

0.25 cup Kimchi

1 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

  Slice the pork tenderloin into 1-inch cubes and pat dry with a paper towel to ensure a proper sear.

• 2

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

• 3

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

• 4

  Add the pork cubes in a single layer, leaving space between them, and sear for 3-4 minutes until a deep golden-brown crust forms.

• 5

  Pour the gochujang sauce over the pork and toss quickly to coat, simmering for 1-2 minutes until the sauce becomes a sticky, vibrant glaze.

• 6

  In a separate skillet, lightly sauté the cauliflower rice for 3-5 minutes until tender and moisture has evaporated.

• 7

  Assemble the bowls by layering the cauliflower rice, glazed pork, sliced cucumber, and tangy kimchi.

• 8

  Finish with a sprinkle of sesame seeds and thinly sliced green onions for a fresh crunch.