NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork tenderloin

1 tbsp Gochujang

1 tbsp Tamari

1 tbsp Honey

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 cup Red bell pepper

0.5 cup Zucchini

1 tsp Sesame seeds

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Pour half of the gochujang marinade over the pork cubes, tossing well to coat, and let marinate for 15 minutes.

• 5

  Chop the red bell pepper and zucchini into 1-inch pieces suitable for skewering.

• 6

  Thread the marinated pork and vegetables onto the skewers, alternating between the meat and the produce.

• 7

  Preheat a grill pan or outdoor grill to medium-high heat and lightly coat with a high-heat cooking spray.

• 8

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

• 9

  Brush the remaining marinade over the skewers during the final minute of cooking to create a sticky glaze.

• 10

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