NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

0.5 cup Cooked jasmine rice

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Sesame oil

1 cup Broccoli florets

0.5 cup Cucumber

1 tsp Rice vinegar

0.25 tsp Garlic powder

0.25 tsp Ginger powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cook jasmine rice according to package instructions and set aside.

• 2

  Slice the pork tenderloin into small, bite-sized cubes and season evenly with garlic powder, ginger powder, sea salt, and black pepper.

• 3

  Heat sesame oil in a large skillet over medium-high heat until shimmering.

• 4

  Add the pork cubes to the skillet in a single layer and sear until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Steam the broccoli florets in a steamer basket over boiling water until they are tender-crisp and bright green.

• 6

  In a small bowl, whisk together the gochujang and tamari until smooth.

• 7

  Pour the gochujang mixture over the pork in the skillet and toss to coat, allowing the sauce to bubble and thicken into a sticky glaze.

• 8

  Thinly slice the cucumber and toss with rice vinegar in a small bowl to create a quick pickle.

• 9

  Assemble the bowl by portioning the rice into a bowl and topping with the glazed pork, steamed broccoli, and pickled cucumbers.