Boneless Pork Ribs
- 8 ounces trimmed boneless pork tenderloin
- 2 tablespoons spare rib sauce (I used Lee Kum Kee)
- Olive oil spray
- 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.
- Each (4-strip) serving has:
- Calories: 145
- Protein: 24g
- Carbohydrates: 4g
- Fat: 3g
- Saturated Fat: <1g
- Cholesterol: 74mg
- Trace Fiber
- Sodium: 480mg
pork tenderloin, olive oil spray
Taken from www.epicurious.com/recipes/food/views/boneless-pork-ribs-375484 (may not work)