NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Rice vinegar

1 tsp Toasted sesame oil

1 tsp Raw honey

1 clove Garlic

0.5 tsp Fresh ginger

1 medium Red bell pepper

1 medium Green zucchini

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

  In a medium bowl, whisk together the gochujang, tamari, rice vinegar, sesame oil, honey, minced garlic, and grated ginger until smooth.

• 2

  Pat the pork tenderloin dry with a paper towel and cut into 1-inch cubes, then season lightly with sea salt and black pepper.

• 3

  Toss the pork cubes in the gochujang marinade until every piece is well-coated and let it marinate for at least 15 minutes.

• 4

  While the pork marinates, chop the red bell pepper into 1-inch squares and slice the zucchini into half-inch thick rounds.

• 5

  Thread the marinated pork, bell pepper, and zucchini onto skewers, alternating the ingredients to ensure even cooking.

• 6

  Preheat a grill pan or outdoor grill to medium-high heat and lightly brush the grates with a high-smoke point oil.

• 7

  Place the skewers on the grill and cook for 8 to 10 minutes, turning every few minutes, until the pork is cooked through and has a beautiful char.

• 8

  Transfer the skewers to a serving plate and garnish with a sprinkle of sesame seeds and thinly sliced green onions.