1 (1 pound) pork tenderloin, trimmed
¼ teaspoon salt
¼ cup rice wine vinegar
3 tablespoons honey
1 tablespoon hoisin sauce
¼ teaspoon crushed red pepper
For bok choy:
6 baby bok choy
2 teaspoons dark sesame oil
¼ teaspoon salt
⅛ teaspoon black pepper
2 teaspoons sesame seeds
1. Slice pork tenderloin lengthwise, cutting to, but not through other side. Open halves, laying pork flat. Place plastic wrap over pork; pound to ¼-inch thickness. 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. While pork is cooking, cut bok choy in half lengthwise, leaving core intact. Steam bok choy, covered, 4 minutes or until tender; drain well.
4. Combine vinegar and remaining ingredients in a small bowl, stirring with a whisk. Stir vinegar 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.
5. While pork is reheating, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Drizzle cut sides of bok choy with oil; sprinkle with salt and pepper. Place bok choy, cut sides down, in pan; cook 6 minutes or until lightly browned. Turn bok choy over; cook an additional 1 to 2 minutes or until lightly browned. Sprinkle with sesame seeds.
Total Fat 8g
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