Whole30 Pork Bulgogi
Elevate your dinner routine with this Whole30 Pork Bulgogi—a flavorful and nutritious spin on the classic Korean dish that’s both paleo-friendly and gluten-free. Tender slices of pork tenderloin are marinated in a rich blend of coconut aminos, sesame oil, fresh garlic, ginger, and a touch of naturally sweet grated pear for a burst of umami-packed flavor. Paired with a bed of sautéed cauliflower rice, this dish is perfect for those seeking a wholesome, low-carb meal with bold, vibrant tastes. Quick to prepare in just 35 minutes, this recipe is ideal for weeknight cooking or entertaining guests with a healthy twist on traditional bulgogi. Serve it piping hot with chopped green onions and a sprinkle of crushed red pepper flakes for a dish that’s as visually stunning as it is delicious.
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Ingredients
- 1 pound Pork tenderloin
- 0.5 cup Coconut aminos
- 2 tablespoons Sesame oil
- 3 cloves Fresh garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 small Pear, peeled and grated
- 3 stalks Green onions, chopped
- 0.5 teaspoon Crushed red pepper flakes
- 4 cups Cauliflower rice
- 2 tablespoons Coconut oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Slice the pork tenderloin thinly, cutting against the grain for tenderness, and set aside in a large bowl.
Step 2
In a small bowl, mix coconut aminos, sesame oil, minced garlic, grated ginger, grated pear, and chopped green onions to create the marinade.
Step 3
Pour the marinade over the sliced pork, ensuring each piece is well coated. Cover and let it marinate in the refrigerator for at least 30 minutes, preferably 2 hours.
Step 4
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat.
Step 5
Add the marinated pork slices in batches, so as not to overcrowd the pan. Cook each batch for 3-4 minutes until the pork is cooked through and slightly caramelized, then remove and set aside.
Step 6
In the same skillet, heat the remaining 1 tablespoon of coconut oil and add the cauliflower rice. Sauté for about 5 minutes until the cauliflower rice is tender and slightly crispy.
Step 7
Season the cauliflower rice with salt and black pepper.
Step 8
Serve the pork bulgogi over a bed of cauliflower rice, garnishing with additional chopped green onions and a sprinkle of crushed red pepper flakes, if desired.
Nutrition Facts
| Serving size | (1254.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1461.6 |
| Total Fat 72.0g | 0% |
| Saturated Fat 32.4g | 0% |
| Polyunsaturated Fat 14.4g | |
| Cholesterol 308.4mg | 0% |
| Sodium 5010.4mg | 0% |
| Total Carbohydrate 77.2g | 0% |
| Dietary Fiber 16.1g | 0% |
| Total Sugars 48.4g | |
| Protein 123.8g | 0% |
| Vitamin D 36.3IU | 0% |
| Calcium 186.1mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 3305.9mg | 0% |
Source of Calories