Boneless pork strips, also known as boneless country style ribs, are tender, juicy cuts of meat that are usually at least 2 inches thick and 4 to 6 inches long. Marinading them adds flavor and ensures tender results. You can cook boneless pork strips using a variety of methods. In the past, pork had to be cooked to well-done to prevent food-borne pathogens. Modern breeding and processing techniques have eliminated this problem. Cook pork until it is only slightly pink and reads 145 F on a meat thermometer to avoid drying it out.
Cook marinated boneless pork strips in a slow cooker. Place the pork strips with marinade in the bottom of the slow cooker. Season them with salt and pepper and add vegetables if you wish. Put the lid on the slow cooker and cook the strips on low for 6 to 8 hours. They will be fork tender and moist.
Bake marinated pork strips in an oven if you don't want to use a slow cooker. Preheat the oven to 350 F. If you have a convection oven, lower the temperature by 25 degrees. Drain the marinade and place the pork strips in a baking dish. Season them as desired. Cover them with aluminum foil and bake them for 45 minutes. Remove the foil the last 10 minutes to brown the pork strips.
Preheat a grill to 375 or medium-hot as an alternative method. Drain the marinade. Place the pork strips on the grill and cook for 3 minutes. Turn the strips 90 degrees and cook them for another 3 minutes. This browns the meat nicely and creates lovely cross-hatch marks on the meat. Turn the pork strips over and cook them on the other side for 5 to 10 minutes. A meat thermometer inserted in the pork strips should read 145 degrees when done.
Spray a skillet with non-stick cooking spray and heat on medium heat. Drain the marinade and add the pork strips. Cook the pork strips 3 to 4 minutes on each side, or until the outside is golden brown and the meat is barely pink.