NUTRITION

SERVINGS

INGREDIENTS

8 oz pork tenderloin

1 tbsp gochujang

1 tbsp tamari

1 tsp honey

1 tsp sesame oil

1 tsp rice vinegar

1 clove garlic

0.5 tsp ginger

1 cup broccoli florets

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the gochujang, tamari, honey, sesame oil, rice vinegar, minced garlic, and grated ginger to create the marinade.

• 2

  Cut the pork tenderloin into 1-inch cubes and toss them in half of the marinade; let sit for at least 15 minutes.

• 3

  Thread the marinated pork cubes onto skewers, alternating with broccoli florets.

• 4

  Preheat a grill pan or outdoor grill over medium-high heat and lightly coat with a touch of oil if needed.

• 5

  Grill the skewers for 3-4 minutes per side until the pork is cooked through and the edges are slightly charred.

• 6

  While the pork cooks, sauté the cauliflower rice in a separate pan with sea salt and black pepper until tender.

• 7

  Brush the remaining marinade over the hot skewers and serve immediately over the cauliflower rice.