Ingredients

Pork Skewers

• 650 g pork tenderloin
• 4 wooden skewers about 10-11 inches long (25-28 cm)
• 2 tsp Italian seasoning
• 2 tbsp olive oil
• ½ tsp garlic powder
• 1 tsp sea salt
• ½ tsp peppercorns, white

Ribbon Zoodle Salad

• 400 g zucchini
• 2 tbsp fresh mint, finely chopped
• 2 tbsp fresh parsley, finely chopped
• ½ tsp minced garlic cloves
• 1 lemon, juice and zest
• 75 ml extra virgin olive oil
• salt and ground black pepper, for seasoning

Mayonnaise

• 225 ml mayonnaise
• 1 tsp minced garlic cloves or garlic paste
• 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.
2. 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!
3. While the pork is marinating, soak the wooden skewers in cold water to keep them moist when grilling.
4. 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.
5. In a small bowl, whisk together the garlic, lemon zest, lemon juice, and oil. Pour over the zoodles and set aside without tossing.
6. Combine the mayonnaise, garlic, and hot sauce in a small bowl and mix to combine. Set aside
7. Remove the pork from the fridge and divide it into 4 equal portions. Discard the marinade and thread each portion onto a skewer.
8. Pre-heat the indoor grill pan or outside grill, to medium-high heat.
9. Grill the skewers for about 4 minutes on each side, or until they reach 62˚C internally.
10. Using tongs, lightly toss the zoodles with the dressing, and season with salt and freshly ground pepper, to taste.