Whole30 Pork Bulgogi
Elevate your dinner menu with this irresistible Whole30 Pork Bulgogi, a flavorful spin on the classic Korean dish crafted to fit your clean-eating goals. This recipe transforms tender pork slices into a savory masterpiece, marinated with coconut aminos, sesame oil, fresh garlic and ginger, and a hint of natural sweetness from grated pear. Served over a bed of perfectly sautéed cauliflower rice, it’s a healthy, gluten-free, and paleo-friendly meal packed with bold flavors and satisfying textures. Ready in just 35 minutes, this quick and easy pork bulgogi is perfect for weeknight dinners or meal prep, and the vibrant marinade ensures every bite is bursting with umami goodness. Garnish with green onions and crushed red pepper flakes for a bright and spicy finish!
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Recipe Information
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
Instructions
Slice the pork tenderloin thinly, cutting against the grain for tenderness, and set aside in a large bowl.
In a small bowl, mix coconut aminos, sesame oil, minced garlic, grated ginger, grated pear, and chopped green onions to create the marinade.
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.
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat.
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.
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.
Season the cauliflower rice with salt and black pepper.
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
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1211 mg | 53% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 12.9 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1055 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
