Hoisin Pork Steak

Oxmoor House
Hoisin Pork SteakRecipe
Oxmoor House
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.
4 servings (serving size: 3 ounces pork and about 1 tablespoon sauce)


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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


Prep: 3 Minutes
Cook: 9 Minutes
Other: 3 Minutes

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.

Serve with: Sesame Bok Choy

Created date

January 2011

Nutritional Information

Calories 214
Caloriesfromfat 0.0 %
Fat 4.6 g
Satfat 1.5 g
Monofat 1.8 g
Polyfat 1 g
Protein 23.9 g
Carbohydrate 18.8 g
Fiber 0.1 g
Cholesterol 74 mg
Iron 1.5 mg
Sodium 399 mg
Calcium 7 mg