NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 tsp Avocado oil

1 cup Baby bok choy

0.25 cup Cooked brown rice

0.25 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

  Whisk the gochujang, tamari, honey, sesame oil, grated ginger, and minced garlic in a small bowl until smooth.

• 2

  Slice the pork tenderloin into 1-inch cubes and toss them in half of the gochujang mixture to coat thoroughly.

• 3

  Thread the pork cubes onto wooden or metal skewers, leaving a small space between each piece for even cooking.

• 4

  Heat the avocado oil in a large cast-iron skillet over medium-high heat and sear the skewers for 3 minutes per side until charred.

• 5

  Add the halved baby bok choy to the pan during the last 3 minutes of cooking, searing until the leaves are wilted and stems are tender.

• 6

  Serve the skewers over warm brown rice, drizzled with the remaining sauce and garnished with sesame seeds and sliced green onion.