Boneless Pork “Ribs”
Because pork tenderloin is so tender, this dish will taste fattier than it is. Granted, you never want to overcook any meat, or it will be tough. I used the spare rib sauce most commonly found in my area and that I believe to be the most common across the country (look for it in the international section of your grocery store next to the soy and hoisin sauces). You may note that the sauce itself is extremely high in sodium. Though you marinate these “ribs” in 2 tablespoons of sauce, only half of that gets consumed in the finished dish. The result may not be low in sodium, but you still could be saving up to 75 percent of the sodium you’d consume in the traditional dish. Please note that “8 ounces trimmed boneless pork tenderloin” means the weight after trimming. Thus, you should buy a bigger piece. “Eight ounces boneless pork tenderloin, trimmed” means you should buy an 8-ounce piece and then trim it.
Recipe information
Yield
makes 2 servings
Ingredients
Preparation
Step 1
Slice the pork crosswise into 8 equal medallions (about 1 ounce each). Toss the pork with sauce in a medium resealable plastic container to coat them well. Cover and refrigerate at least 6 hours or overnight.
Step 2
Preheat the broiler. Line a small baking sheet with nonstick aluminum foil and lightly mist the foil with spray.
Step 3
Remove the pork from the sauce, allowing any excess to drip off. Place the ribs on the baking sheet in a single layer so they do not touch. Using your fingers, gently shape the medallions into long, thin (about 1-inch-wide) strips.
Step 4
Broil on the top oven rack for 2 minutes. Flip the strips and continue cooking until just barely pink inside, about 1 to 2 minutes more. Serve immediately.
nutrition information
Step 5
Each (4-strip) serving has:
Step 6
Calories: 145
Step 7
Protein: 24g
Step 8
Carbohydrates: 4g
Step 9
Fat: 3g
Step 10
Saturated Fat: <1g
Step 11
Cholesterol: 74mg
Step 12
Trace Fiber
Step 13
Sodium: 480mg
