High Fructose Corn Syrup Free Miso-Ginger Pork Skewers with Lemon Aioli
Total time1 hr 7 min
Prep time25 min
Cook time12 min
4.7(29)
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Learn more →Ingredients
4 servings
For the skewers
- 1.5 lb pork tenderloin, cut into 1-inch cubes
- 3 tbsp white miso paste
- 2 tbsp tamari
- 1 tbsp garlic-infused oil
- 1 tbsp fresh ginger, finely grated
- 1 tbsp maple syrup
- 1 tsp toasted sesame oil
- ½ tsp ground ginger
- salt and pepper, to taste
For the lemon aioli
- 2 pasteurized egg yolks
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dijon mustard
- 1 tbsp garlic-infused oil
- ½ cup light olive oil or neutral oil
- ¼ tsp salt
- ¼ tsp white pepper
For serving
- 3 scallions, green tops only, thinly sliced (optional)
- 1 tbsp sesame seeds (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
If using wooden skewers, soak them in cold water for at least 30 minutes so they don't scorch on the grill.
- 2
In a medium bowl, whisk together the white miso paste, tamari, garlic-infused oil (for the marinade), fresh ginger, maple syrup, toasted sesame oil, and ground ginger until smooth. Add the pork cubes and toss to coat evenly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
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