Hoisin Pork Steak

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.

Yield: 4 servings (serving size: 3 ounces pork and about 1 tablespoon sauce)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 3 Minutes

Nutritional Information

Amount per serving
  • Calories: 214
  • Calories from fat: 0.0%
  • Fat: 4.6g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1g
  • Protein: 23.9g
  • Carbohydrate: 18.8g
  • Fiber: 0.1g
  • Cholesterol: 74mg
  • Iron: 1.5mg
  • Sodium: 399mg
  • Calcium: 7mg

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

Preparation

  1. 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. 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. 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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