Boneless Pork Ribs
- 8 ounces trimmed boneless pork tenderloin
- 2 tablespoons spare rib sauce (I used Lee Kum Kee)
- Olive oil spray
Instructions:
Because pork tenderloin is so tender, this dish will taste fattier than it is.
- 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.
- Preheat the broiler. Line a small baking sheet with nonstick aluminum foil and lightly mist the foil with spray.
- 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.
- 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.