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Hoisin Pork Steak

Oxmoor House
Prep time 3 mins
Cook time 9 mins
Other time 3 mins
Yield 4 servings (serving size: 3 ounces pork and about 1 tablespoon sauce)
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

Nutrition 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

How to Make It

  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

Cooking Light Fresh Food Fast Weeknight Meals