Thin pork medallions are tricky to cook well on the grill. We ditched the traditional shape in favor of pork tenderloin “steaks” by cutting tenderloins in half and pounding them to 3/4 inch thick. This simple step increased their surface area for a better ratio of browned exterior to tender interior. We also cut thin slashes in the steaks to promote better penetration of a garlic-citrus marinade that includes honey for better browning and fish sauce for meatiness. Finally we left excess marinade on the steaks to help keep their exteriors from drying out on the grill and then thickened some reserved marinade with mayonnaise for a bold finishing sauce.
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Preheat: Grill High ° | Yield: 4 servings | |
Prep: 0:30 | Wait: 0:45 | Cook: 0:20 |
With beef prices up 80% (chuck roast) over the last few years, my family has been eating a lot more alternatives. So I was excited to try this new recipe (May/June 2014), even though it is still too early for grilling. The recipe uses 2 pork tenderloins (ubiquitously sold in packages of two) to create 4 steaks. The steaks are then pounded flat, soaked in a marinade and grilled for about 15 minutes. Half the marinade is used as the base for a delicious sauce. The sauce is perfect; very bright, flavorful and balanced. My execution of the grilling portion of the recipe was slightly flawed (as I will describe below). But even with my shortcomings, the results were amazing. A perfect 5-star recipe. This is the top 2014 recipe (so far).
https://myyearwithchris.wordpress.com/2014/03/31/garlic-lime-grilled-pork-tenderloin-steaks/