NUTRITION

SERVINGS

INGREDIENTS

7 oz pork tenderloin

2 tbsp gochujang paste

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp rice vinegar

1 tsp honey

1 clove garlic

0.5 tsp fresh ginger

0.5 cup cooked brown rice

1 cup persian cucumber

1 tsp toasted sesame seeds

1 stalk green onion

PREPARATION

• 1

  In a small bowl, whisk together the gochujang paste, coconut aminos, toasted sesame oil, rice vinegar, honey, minced garlic, and grated ginger until smooth.

• 2

  Slice the pork tenderloin into 1-inch cubes and place them in a bowl, tossing with half of the prepared gochujang marinade to coat thoroughly.

• 3

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

• 4

  Heat a grill pan or outdoor grill over medium-high heat and lightly grease with a spray of oil, then grill the skewers for 3-4 minutes per side until charred and cooked through.

• 5

  During the last minute of cooking, brush the remaining marinade onto the skewers to create a thick, glossy glaze.

• 6

  Serve the skewers over a bed of warm brown rice alongside sliced cucumbers, garnishing the entire dish with sesame seeds and sliced green onions.