Chicken Teriyaki Bowl

The Preparation

• 12 ounce pork tenderloin
• 16 ounce asparagus spears, rinsed + trimmed
• 1/4 cup butter, softened
• 2 teaspoon fresh garlic, minced + divided
• 1/4 cup chicken broth
• 1/2 medium lemon, juice of
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon Italian seasoning
• 2 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• Salt and pepper to taste

The Execution

1. Measure out and prepare all the ingredients. Dice the raw pork.
2. In a bowl, add the diced pork to a bowl. Season it with half of the minced garlic, crushed red pepper flakes, onion powder, paprika, cayenne pepper, Italian seasoning, and salt and pepper. Toss to combine.
3. In a frying pan on medium to high heat, add softened butter and diced pork tenderloin to the pan and cook thoroughly until the internal temperature reaches 165F.
4. When cooked thoroughly, remove from pan but leave the pork fat in the pan to cook the asparagus.
5. Add in the chicken broth to the pan.
6. Squeeze a lemon into the pan and let the juices dissolve.
7. Add the asparagus to the pan and let the spears cook for 3 – 5 minutes. Add the remaining minced garlic in with the asparagus.
8. Then, add the pork bites back into the frying pan to get warm again.
9. Serve and enjoy!

Notes