Kimchi is laced with capsaicin, the compound that gives chili peppers their kick. A 2015 study found that capsaicin increases the fat-burning effect of exercise.
1 lb pork tenderloin, sliced into ½-inch-thick rounds
1 tbsp grape-seed or canola oil
1½ cups chopped kimchi
1 cup cherry tomatoes, halved
1 orange bell pepper, diced
1 mango, diced
2 scallions, thinly sliced
⅓ cup chopped cilantro
1 small avocado
½ cup sour cream
1 tsp lime zest
12 large lettuce leaves
to taste salt and pepper
Directions
Season pork with salt and pepper. Heat oil in a large skillet over medium heat. Add pork slices and heat until cooked through, about 3 minutes per side.
In a bowl, toss together kimchi, tomatoes, bell pepper, mango, scallions, and cilantro.
Place avocado, sour cream, and lime zest in a food processor or blender and blend until smooth.
Divide pork among lettuce leaves. Top with kimchi salsa and avocado cream.
