NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork tenderloin

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

1 medium Zucchini

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

  Cut the pork tenderloin into 1-inch cubes and place them in a medium glass bowl.

• 2

  In a small jar, whisk together the gochujang, coconut aminos, honey, toasted sesame oil, rice vinegar, grated ginger, and minced garlic.

• 3

  Pour half of the marinade over the pork cubes, tossing to coat evenly, and let marinate for at least 15 minutes.

• 4

  Slice the zucchini into half-inch thick rounds and season lightly with sea salt and black pepper.

• 5

  Thread the marinated pork and zucchini rounds onto skewers, alternating between the two.

• 6

  Preheat a grill pan or outdoor grill to medium-high heat and lightly grease with a high-heat oil if needed.

• 7

  Grill the skewers for 3-4 minutes per side, or until the pork is cooked through and has a beautiful charred exterior.

• 8

  Remove from heat, brush with the remaining reserved marinade, and garnish with sesame seeds and sliced green onions.