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Prep Time: 3 Minutes Cook Time: 9 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Butterflying the pork tenderloin and pounding it to a 1/4-inch thickness helps these pork steaks cook fast and ensures a fork-tender bite. If you can't find baby bok choy, use a large bok choy, but chop it into large pieces. Ingredients:
1 (1-pound) pork tenderloin, trimmed |
1/4 teaspoon salt |
cooking spray |
1/4 cup rice wine vinegar |
3 tablespoons honey |
1 tablespoon hoisin sauce |
1/4 teaspoon crushed red pepper |
Directions:
1. Slice pork tenderloin lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Place plastic wrap over pork; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Cut pork crosswise into 4 steaks; sprinkle with salt.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 to 4 minutes on each side or until done. Transfer pork to a plate. Reduce heat to low.
3. Combine vinegar and remaining ingredients in a small bowl, stirring with a whisk. Stir vinegar mixture into pan drippings; cook 1 minute. Return pork to skillet; remove from heat. Let stand 2 to 3 minutes or until thoroughly heated, turning often.
4. Serve with: Sesame Bok Choy
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