Pork tenderloin steak? Delicious. I came across this recipe recently when I was looking for a pork recipe and knew I had to give this a try. Once again I tapped into my America’s Test Kitchen catalog and this was on the front page. Lots of lime, honey and garlic work great and the real kicker is the sauce that is served with it (the marinade + mayo). Scoring the ‘steak’ allows the marinade to be absorbed by the pork and it comes through at the end. The flattening of the tenderloin gives you more surface area to grill and get a nice char/sear and keeps the cook of the pork even throughout, something that’s hard to do with a normal tenderloin. This will be made again and made often.
- 2 (1-pound) pork tenderloins, silver skin removed
- 1 tbsp grated lime zest plus 1/4 cup juice (2 limes)
- 4 garlic cloves, minced
- 4 tsp honey
- 2 tsp fish sauce
- 3/4 tsp salt
- 1/2 tsp ground pepper
- 1/2 cup vegetable oil
- 4 tsp mayo
- 1 tbsp cilantro, chopped
- Slice each tenderloin in half crosswise to create 4 steaks total. Pound each half to 3/4-inch thickness.
- Using sharp knife, cut 1/8-inch-deep slits spaced 1/2 inch apart in crosshatch pattern on both sides of steaks.
- Whisk lime zest and juice, garlic, honey, fish sauce, salt, and pepper together in large bowl. Whisking constantly, slowly drizzle oil into lime mixture until smooth and slightly thickened.
- Transfer 1/2 cup lime mixture to small bowl and whisk in mayonnaise; set aside sauce.
- Add steaks to bowl with remaining marinade and toss thoroughly to coat; transfer steaks and marinade to large zipper-lock bag, press out as much air as possible, and seal bag. Let steaks marinate in the fridge for 45 minutes.
- Preheat the grill for 10 minutes or until you get a temperature of about 450 degrees.
- Remove steaks from marinade (do not pat dry) and place over hotter part of grill. Cook, uncovered, until well browned on first side, 3 to 4 minutes. Flip steaks and cook until well browned on second side, 3 to 4 minutes. Transfer steaks to cooler part of grill, with wider end of each steak facing hotter part of grill. Cover and cook until meat registers 140 degrees, 3 to 8 minutes longer (remove steaks as they come to temperature). Transfer steaks to carving board and let rest for 5 minutes.
- While steaks rest, microwave reserved sauce until warm, 15 to 30 seconds; stir in cilantro. Slice steaks against grain into 1/2-inch-thick slices. Drizzle with half of sauce; sprinkle with sea salt, if using; and serve, passing remaining sauce separately.