Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 2 tablespoons of white miso paste, 1 tablespoon of honey, 1 tablespoon of sherry vinegar, 1 minced garlic clove, 1 teaspoon of smoked paprika, and 2 tablespoons of olive oil, mixing well to create the miso glaze.

2. 2

   Cut 1.5 pounds of pork tenderloin into 1-inch cubes and toss them with three-quarters of the prepared miso glaze, ensuring all pork pieces are coated, then let them marinate for at least 30 minutes.

3. 3

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

4. 4

   Prepare a charcoal grill by arranging hot coals for direct medium-high heat, allowing the grill grates to preheat for approximately 10 minutes.

5. 5

   Place the pork skewers on the hot grill, turning them every 2-3 minutes and basting with the remaining one-quarter of the miso glaze, grilling for a total of 10-12 minutes, or until the pork is cooked through and lightly caramelized.

6. 6

   While the pork grills, prepare the smoked paprika aioli by whisking together 0.5 cup of mayonnaise, 1 teaspoon of smoked paprika, 1 minced garlic clove, 1 tablespoon of fresh lemon juice, and 0.25 teaspoon of salt in a small bowl.

7. 7

   Remove the finished pork skewers from the grill and let them rest for 5 minutes before serving alongside the smoked paprika aioli.