1 1/2 lb. pork tenderloin. Cut into quarters across the loin. Pound the pieces to tenderize, but keep steaks thick as possible. Marinade in Sriracha sauce, just enough to coat both sides and refrigerate for at least 4 hours. Julienne one bell pepper, 2 jalapeño peppers, 2 long chile peppers. Sauté peppers in a little olive oil in a large fry pan. Add pork steaks and sear on both sides. Then turn heat down to cook until pork is pink in the middle. Pounding and marinade make meat tender.
Serve with roasted squash couscous.