NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork tenderloin

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Honey

1 clove Garlic

0.5 tsp Fresh ginger

0.5 cup Brown rice

1 cup Bok choy

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

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

• 3

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

• 4

  Toss the pork cubes in the marinade until thoroughly coated and let them marinate for at least 10 minutes.

• 5

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

• 6

  Heat a grill pan or cast-iron skillet over medium-high heat and sear the skewers for 3-4 minutes per side until charred and cooked through.

• 7

  Steam the bok choy until tender-crisp and prepare the cooked brown rice as the base for the dish.

• 8

  Serve the skewers over the rice and bok choy, then garnish with sesame seeds and thinly sliced green onions.