NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork tenderloin

1 tbsp Gochujang paste

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Red bell pepper

0.5 cup Zucchini

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

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

• 2

  In a small jar, whisk together the gochujang, coconut aminos, toasted sesame oil, grated ginger, and minced garlic until the marinade is well combined.

• 3

  Pour half of the marinade over the pork cubes, tossing to ensure every piece is coated, and let it marinate for 15 to 20 minutes.

• 4

  Slice the red bell pepper and zucchini into chunks that are roughly the same size as the pork cubes.

• 5

  Thread the marinated pork, bell pepper, and zucchini onto skewers, alternating the meat and vegetables for even cooking.

• 6

  Season the assembled skewers lightly with sea salt and black pepper.

• 7

  Heat a grill pan or outdoor grill to medium-high heat and lightly coat with a high-smoke point oil like avocado oil.

• 8

  Grill the skewers for 3-4 minutes per side, brushing with the remaining marinade during the final minutes of cooking until the pork is cooked through and slightly charred.

• 9

  Remove from the heat and garnish with toasted sesame seeds and thinly sliced green onions before serving.