NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1.5 tbsp Gochujang paste

1 tbsp Tamari

1 tsp Honey

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 cup Broccoli florets

1 cup Cauliflower rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Pour the marinade over the pork, tossing to coat every piece, and let it marinate for at least 20 minutes in the refrigerator.

• 4

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

• 5

  Heat a non-stick grill pan or outdoor grill over medium-high heat.

• 6

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

• 7

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

• 8

  Serve the skewers over the cauliflower rice with the steamed broccoli on the side.