NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

2 tbsp Gochujang

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Maple syrup

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Zucchini

0.5 cup Red bell pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Green onions

PREPARATION

• 1

  Soak wooden skewers in water for 20 minutes to prevent burning during grilling.

• 2

  In a small bowl, whisk together the gochujang, tamari, sesame oil, maple syrup, ginger, and garlic until smooth.

• 3

  Cut the pork tenderloin into 1-inch cubes and toss them with half of the prepared gochujang marinade.

• 4

  Slice the zucchini into rounds and the red bell pepper into 1-inch squares, then season lightly with sea salt and black pepper.

• 5

  Thread the marinated pork and vegetables alternately onto the soaked skewers.

• 6

  Preheat a grill pan or outdoor grill to medium-high heat and lightly coat the surface with a high-heat oil.

• 7

  Grill the skewers for 3 to 4 minutes per side until the pork is cooked through and the vegetables are beautifully charred.

• 8

  Brush the remaining gochujang glaze over the skewers during the final minute of cooking for a glossy finish.

• 9

  Remove from heat and garnish with sesame seeds and sliced green onions before serving warm.