NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Sesame oil

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Brown rice

1 tsp Sesame seeds

1 stalk Green onion

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

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

• 3

  Cut the pork tenderloin into 1-inch cubes and season them evenly with sea salt and black pepper.

• 4

  Toss the pork cubes in the gochujang marinade until every piece is thoroughly and thickly coated.

• 5

  Thread the marinated pork onto the skewers, leaving a small amount of space between each cube for even heat distribution.

• 6

  Preheat a grill pan or outdoor grill to medium-high heat and lightly grease with a high-smoke point oil.

• 7

  Grill the skewers for 3 to 4 minutes per side until the pork is cooked through and develops a slight charred crust.

• 8

  Serve the hot skewers over a bed of warm, fluffy cooked brown rice.

• 9

  Garnish the dish with thinly sliced green onions and toasted sesame seeds for added texture and flavor.