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.

Recipe by Oxmoor House March 2010

Gallery

Credit: Oxmoor House

Recipe Summary

prep:
3 mins
cook:
9 mins
additional:
3 mins
total:
15 mins
Yield:
4 servings (serving size: 3 ounces pork and about 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

214 calories; fat 4.6g; saturated fat 1.5g; mono fat 1.8g; poly fat 1g; protein 23.9g; carbohydrates 18.8g; fiber 0.1g; cholesterol 74mg; iron 1.5mg; sodium 399mg; calcium 7mg.
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