Garlic-Lime Grilled Pork Tenderloin Steaks

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: 0:30Wait: 0:45Cook: 0:20

Ingredients

  • 2 (1-pound) pork tenderloins, trimmed
  • 2 limes; zested and squeezed
  • 4 garlic cloves, minced
  • 4 teaspoons honey
  • 2 teaspoons fish sauce
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup vegetable oil
  • 4 teaspoons mayonnaise
  • 1 tablespoon chopped fresh cilantro
  • Flake sea salt (or Kosher Salt)

Directions

  1. Trim tenderloins and remove silver-skin. Use sharp knife to cut both tenderloins in half crosswise which will create 4 individual, half-length steaks. Use a meat pounded to flatten each half to 3/4″ thickness. Cut 1/8”-deep slits spaced 1/2″ apart in crosshatch pattern on both sides of all the steaks.
  2. In a large bowl, whisk together lime zest and juice from 2 limes (1 tablespoon grated lime zest plus 1/4 cup juice), 4 garlic cloves garlic, 4 teaspoons honey, 2 teaspoons fish sauce, 3/4 teaspoon salt, 1/2 teaspoon pepper together. While whisking, slowly drizzle 1/2 cup vegetable oil into lime mixture until it slightly thickens and becomes smooth.
  3. Measure out 1/2 cup lime mixture into small, microwavable bowl, and whisk in 4 teaspoons mayonnaise; set aside sauce.
  4. Add steaks to the large bowl with remaining marinade and toss thoroughly to coat. Empty steaks and marinade into large, gallon-sized zip-lock bag. Press out as much air as possible, then seal the bag. Let steaks stand at room temperature for 45 minutes.
  5. For your charcoal grill, fully open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). After about 20 minutes when top coals become partly covered with ash, empty evenly over half of grill. Set cooking grate in place, cover grill, and completely open top vent. Allow grill to pre-heat for 5 minutes, then clean and oil cooking grate. (especially important as this was my grills first use in 2014)
  6. Remove steaks from bag, but do NOT pat dry. Cook, uncovered, over hot-side of grill for 3 to 4 minutes until becomes well-browned. Flip and cook continue cooking the second side for another 3 to 4 minutes until becomes well-browned. Move steaks to the cooler side of the grill, arranging so that the wider end of each steak facing hotter part of grill. Cover grill and cook for 3 to 8 minutes longer (remove steaks as their internal temperature reaches 140 degrees).
  7. Allow steaks to rest on a carving for 5 minutes.
  8. Meanwhile microwave sauce for 15 to 30 seconds until warm, and stir in chopped cilantro.
  9. Slice steaks against grain into 1/2″ thick slices. Drizzle with half the sauce, and sprinkle with sea salt. Passing the remaining sauce separately.

Notes

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/

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recipes/garlic-lime_grilled_pork_tenderloin.txt · Last modified: 2016/11/21 21:06 by 127.0.0.1
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