Slice the cabbage into thin strips. Slice the chile pepper into thin strips, removing the seeds if you prefer your foods less spicy. Slice the daikon radish into matchsticks.

Combine the vegetables with rice vinegar, minced garlic, ginger, fish sauce, red pepper flakes, finely sliced green onion, red curry paste, and soy sauce (you can also use coconut aminos).

Mix all of the ingredients together well and set aside to let the flavors meld while you cook the pork.

Slice the pork tenderloin 1/4" slices.

Heat up one-third of the coconut oil in a pan and fry half of the pork medallions (or however much can fit in your pan) until brown spots begin to appear.

Flip over and cook on the other side.

Remove from the pan and let sit in a bowl with the oil and juices. Repeat with the remaining pork.

Once finished, remove pork from the pan and add in the white wine, remaining coconut oil, and sesame oil. Sauté the sliced green onion and shiitake mushrooms until soft (about 3–4 minutes).

Add in your "kimchi" mixture and erythritol, stirring well. Season to taste.

Let the juices boil and bubble out of the kimchi so that the mushrooms can soak them all in.

Add the pork back into the pan with all of the juices and oils. Stir well and let cook for a few more minutes.

Serve and garnish with extra sliced green onion and black sesame seeds!