I know climate change is wreaking havoc on the world. I’ve banned a lot of plastic from our house. I compost and recycle like a crazy lady, all in an effort to do our part to reduce our carbon footprint. But I’ve got to admit I can’t complain about 75 degree sunny days as we approach mid-November. So I think it’s appropriate to share a recipe for the grill! These pork tenderloin steaks are guests-for-dinner-worthy in a non-pandemic time. Or worthy of an alfresco meal with friends.
Almost every time I make them, I mess up the instructions and add the mayonnaise to the marinade. It’s fine. Still tastes good. But I’m stating my mistake here so you can avoid it. Take out your frustration from online school, politics, injustice, isolation as you pound the tenderloins. I just place them in plastic bag (oh dear, I confessed to plastic!! I usually use silicone bags, but keep a box of gallon-sized ziplock bags on hand for raw meat marinating), and pound them in there. Score them ever so lightly in a criss-cross pattern to help the marinade seep in. I don’t love fish sauce, so I often substitute Bragg’s liquid aminos for it.
The pork is tender and oh so flavorful. I’ll often just use one pork tenderloin for our family because I forget my teen boy can eat and eat when the food is good. Don’t repeat my mistakes. Trader Joes is my default place to buy pork tenderloin. In my mind, they are more kind to their pigs than Smithfield, though I have no evidence of that being true. Whole Foods would be better, but I do have a grocery budget to stay within.
Garlic-Lime Grilled Pork Tenderloin Steaks
Ingredients
- 2 pounds pork tenderloins (2 loins), trimmed
- 1 tbsp grated lime zest (2 limes)
- 1/4 cup lime juice (2-3 limes)
- 4 garlic cloves, minced
- 4 tsp honey
- 2 tsp fish sauce (or liquid aminos)
- ¾ tsp salt
- ½ tsp pepper
- ½ cup vegetable oil (or other neutral oil)
- 4 tsp mayonnaise
- 1 tbsp chopped fresh cilantro
Notes
Source: America’s Test Kitchen
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