Grilled pork skewers with ribbon zoodles

Grilled pork skewers with ribbon zoodles

Tender, grilled pork and a zucchini zoodle salad with a Mediterranean dressing. A tasty, keto-friendly meal!

Grilled pork skewers with ribbon zoodles

Tender, grilled pork and a zucchini zoodle salad with a Mediterranean dressing. A tasty, keto-friendly meal!

Tip!

USMetric
4 servingservings

Ingredients

Pork Skewers
  • 1½ lbs 650 g pork tenderloin
  • 4 4 wooden skewers about 10-11 inches long (25-28 cm)
  • 2 tsp 2 tsp Italian seasoning
  • ½ tsp ½ tsp garlic powder
  • 2 tbsp 2 tbsp olive oil
  • ½ tsp ½ tsp garlic powder
  • 1 tsp 1 tsp sea salt
  • ½ tsp ½ tsp peppercorn, whitepeppercorns, white
Ribbon Zoodle Salad
  • 14 oz. 400 g zucchini
  • 2 tbsp 2 tbsp fresh mint, finely chopped
  • 2 tbsp 2 tbsp fresh parsley, finely chopped
  • ½ tsp ½ tsp minced garlic cloveminced garlic cloves
  • 1 1 lemon, juice and zest
  • 13 cup 75 ml extra virgin olive oil
  • salt and ground black pepper, for seasoning
Mayonnaise
  • 1 cup 225 ml mayonnaise
  • 1 tsp 1 tsp minced garlic clove or garlic pasteminced garlic cloves or garlic paste
  • 1 tbsp 1 tbsp hot sauce

Instructions

  1. Remove any silver membrane from the pork tenderloin and cut into bite-sized pieces. In a small bowl, whisk together the marinade ingredients. Place the pork in a ziplock bag, and add the marinade. Shake to completely coat the meat. Refrigerate for at least one-half hour, although the longer it marinates, the better!
  2. While the pork is marinating, soak the wooden skewers in cold water to keep them moist when grilling.
  3. Use a mandolin, a vegetable peeler or a very sharp knife to shave the zucchini lengthwise into thin ribbon zoodles. Place in a medium-sized bowl with the mint and parsley.
  4. In a small bowl, whisk together the garlic, lemon zest, lemon juice, and oil. Pour over the zoodles and set aside without tossing.
  5. Combine the mayonnaise, garlic, and hot sauce in a small bowl and mix to combine. Set aside
  6. Remove the pork from the fridge and divide it into 4 equal portions. Discard the marinade and thread each portion onto a skewer.
  7. Pre-heat the indoor grill pan or outside grill, to medium-high heat.
  8. Grill the skewers for about 4 minutes on each side, or until they reach 144˚F (62˚C) internally.
  9. Using tongs, lightly toss the zoodles with the dressing, and season with salt and freshly ground pepper, to taste.

Tips

The skewers can also be roasted in the oven at 400°F (200°C). Place the skewers on a baking sheet or broiler pan, and bake for 15-20 minutes, rotating the skewers after 8 minutes to be evenly cooked through or until an internal temperature of 165° F (74° C).

Chicken makes a fantastic substitute for pork and picks up the flavors of the marinade perfectly!

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This vibrant and flavorful meal plan is packed with keto meals that the whole family will enjoy. Everything from amazing keto salads like my mouthwatering keto cheeseburger salad and Naomi’s keto chicken pesto zoodle salad to keto pizza and bacon-wrapped hamburgers.

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