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.
Oxmoor House MARCH 2010
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
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