- Marinate Time
- 15 mins
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 1 lb
- bunch asparagus, trimmed
- 500 g
- ¼ cup
- canola oil, divided
- 60 mL
- 2 tbsp
- rice vinegar
- 30 mL
- 1
- clove garlic, minced
- ¼ tsp
- hot pepper flakes
- 1 mL
- 1
- pork tenderloin (1 lb/500 g), cut in 1-in. (2.5-cm) cubes
- 2 tbsp
- soy sauce
- 30 mL
- 1 tbsp
- hot sauce
- 15 mL
- 2 tsp
- brown sugar
- 10 mL
- ⅓ cup
- crumbled goat cheese
- 75 mL
- 4
- wooden skewers, soaked
Directions
- Step 1
- With vegetable peeler, shave asparagus lengthwise into paper-thin strips. In large bowl, toss shaved asparagus with 2 tbsp (30 mL) oil, vinegar, garlic and hot pepper flakes. Let stand 15 min.
- Step 2
- Meanwhile, toss pork with remaining oil, soy sauce, hot sauce and brown sugar. Thread onto skewers.
- Step 3
- Place pork skewers on grill preheated to medium-high. Cook 8 to 10 min. or until just cooked through.
- Step 4
- Divide asparagus onto 4 plates. Remove pork from skewers and place on asparagus salad. Sprinkle with goat cheese to serve
Tip
To shave asparagus, lay spear on work surface, holding by cut-end. Use vegetable peeler to slice off "ribbons", shaving towards the tip. About half-way through thickness, turn spear over to shave other side.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 310
- Fat:
- 20 g
- Saturated Fat:
- 4 g
- Carbs:
- 6 g
- Fibre:
- 1 g
- Sugar:
- 4 g
- Cholesterol:
- 65 mg
- Protein:
- 26 g
- Sodium:
- 460 mg
