A great weeknight meal that is easy and delicious, once you get all the ingredients! Served with rice, veggies, and a side of kimchi; you will not be disappointed! I altered the original to make this gluten free, low sugar but just as flavorful! #pork
1 1¼-lb. pork tenderloin
3 tablespoons hot chili paste (such as sambal oelek)
1-2 tablespoons coconut sugar or you can use honey
1 1" piece ginger, peeled, finely grated
1 garlic clove, finely grated
3 tablespoon tamari, divided
2¼ teaspoon toasted sesame oil, divided
3 tablespoons avocado oil, divided
2 medium carrots, peeled, thinly sliced
1 bunch collard greens or Tuscan kale, ribs and stems removed, leaves sliced
1 tablespoon seasoned rice vinegar
Steamed white rice, thinly sliced scallions, and gochujang (Korean hot pepper paste; for serving)
Freeze pork tenderloin until firm around the edges, 30–45 minutes.
Combine chili paste, coconut sugar, ginger, garlic, 2 tablespoons tamari, and 2 teaspoons sesame oil in a resealable plastic bag (or medium bowl).
Slice pork into thin pieces, and add to marinade.
Seal bag, and make sure to thoroughly coat. Let sit at least 10 minutes and up to 2 hours.
Heat 1 tablespoon avocado oil in a large nonstick skillet over medium-high. When oil is hot, add half of pork in a single layer; season very lightly with salt. Cook, undisturbed, increasing heat to high if needed, until dark brown underneath, about 1 minute. Toss pork, breaking up with tongs or a wooden spoon, and continue to cook, tossing, until cooked through, about 1 minute more.
Transfer to a plate. Repeat with another with oil and remaining pork (you may need to remove skillet from heat so it does not get too hot while doing the batches).
Wipe skillet, when done cooking all pork.
Heat remaining more avocado oil in skillet over medium-high. Add carrots and cook in a single layer, undisturbed, until beginning to soften and brown underneath, about 2 minutes. Add collard greens and toss to wilt. Cook, tossing occasionally, until vegetables are crisp-tender, about 2 minutes.
Combine vinegar and remaining 1 tablespoon tamari and ¼ teaspoon sesame oil in a small bowl.
To serve, divide rice among bowls and arrange pork and vegetables over. Top each with some scallions and a spoonful of gochujang; drizzle with dressing.