NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Pork tenderloin

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Sesame oil

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 cup Broccoli florets

0.5 cup Cauliflower rice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Cut the pork tenderloin into 1-inch cubes and toss them in half of the gochujang marinade, then season with sea salt and black pepper.

• 4

  Thread the marinated pork cubes onto the soaked skewers and grill over medium-high heat for 8-10 minutes, turning occasionally until cooked through.

• 5

  While the pork grills, sauté the cauliflower rice and broccoli florets in a pan with a splash of water until they are tender and slightly charred.

• 6

  Plate the skewers over the vegetable base, brush with the remaining gochujang glaze, and garnish with sesame seeds before serving.