They’re a little bit savory and a little bit sweet, and best of all, they taste grilled even though you made it on the stovetop.
—DEBI ARONE FORT COLLINS, CO
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
1 pork tenderloin (1 pound)
1/4 cup packed brown sugar
4 garlic cloves, minced
1 tablespoon Montreal steak seasoning
2 tablespoons butter
1. Cut pork into four pieces and pound with a meat mallet to 1/4-in. thickness. In a shallow bowl, mix brown sugar, garlic and steak seasoning. Dip pork in brown sugar mixture, patting to help coating adhere.
2. In a large skillet, heat butter over medium-high heat. Add pork; cook 2-3 minutes on each side or until tender.
TOP TIP
The spiky side of a meat mallet is used for flattening and also tenderizing meat such as round steak. The spikes can tear more delicate cuts like pork tenderloin or chicken breast. For these cuts it is best to use the flat side of a meat mallet.