NUTRITION

SERVINGS

INGREDIENTS

6 oz pork tenderloin

1 tbsp gochujang

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp raw honey

1 tsp rice vinegar

1 clove garlic

0.5 tsp fresh ginger

1 medium red bell pepper

2 large green onions

0.5 cup cooked white rice

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Cut the pork tenderloin into 1-inch cubes and place them in a bowl; pour half of the marinade over the pork and toss to coat thoroughly.

• 3

  Prepare the vegetables by cutting the red bell pepper and green onions into 1-inch pieces suitable for skewering.

• 4

  Thread the marinated pork, bell peppers, and green onions onto skewers, alternating between the meat and vegetables.

• 5

  Heat a grill pan or outdoor grill over medium-high heat and lightly grease with a small amount of avocado oil if necessary.

• 6

  Grill the skewers for 3 to 4 minutes per side, or until the pork is cooked through and the vegetables have a nice charred edge.

• 7

  During the last minute of cooking, brush the remaining marinade over the skewers for a glossy, flavorful finish.

• 8

  Serve the hot skewers over a bed of cooked white rice and garnish with a sprinkle of toasted sesame seeds.