Best 2 Grilled Garlic Lime Pork Tenderloin Recipes

GRILLED GARLIC LIME PORK TENDERLOIN

Steps:

• To make marinade:
• In a blender or small food processor blend marinade ingredients with salt and pepper to taste.
• In a large sealable plastic bag combine pork with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate pork, chilled, turning occasionally, at least 1 day and up to 2 days.
• Prepare grill.
• Let pork stand at room temperature about 30 minutes before grilling. Remove pork from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, turning every 5 minutes, until a meat thermometer registers 160°F., 15 to 20 minutes.
• Transfer meat to a cutting board and let stand 5 minutes before slicing.
• Serve pork with onion marmalade.
• To make the jalapeno onion marmelade:
• In a large heavy skillet cook onions in oil with salt and pepper to taste over moderate heat, stirring, until softened. Add jalapeños and cook, stirring, 1 minute. Add honey or sugar and cook, stirring, 1 minute. Add vinegar and simmer, stirring, until almost all liquid is evaporated. Add water and simmer, stirring, until mixture is slightly thickened and onions are very tender, about 10 minutes. Season marmalade with salt and pepper. Marmalade may be made 2 days ahead and chilled, covered. Reheat marmalade before serving.

GARLIC LIME GRILLED PORK TENDERLOIN "STEAKS"

Steps:

• Trim tenderloins of any fat, and remove all traces of silver-skin. Cut both tenderloins in half crosswise which will create 4 individual, half-length steaks. Use a meat pounder to flatten each half to 3/4" thickness. Cut 1/8" deep slits spaced 1/2" apart in crosshatch pattern on both sides of the steaks.
• In a large bowl, whisk together lime zest and juice, garlic, honey, fish sauce, 3/4 teaspoon salt, and pepper. While whisking, slowly drizzle vegetable oil into lime mixture until it slightly thickens and becomes smooth.
• Measure out 1/2 cup lime mixture into small bowl, whisk in 4 teaspoons mayonnaise, and set sauce aside. Add steaks to the large bowl with remaining marinade and toss thoroughly to coat. Lay plastic wrap directly over meat, then cover the bowl with plastic wrap and let stand at room temperature for 45 minutes. Preheat has grill on high for 15 minutes, then clean and oil cooking grate. Important to oil grates. Remove steaks from bag, but do not pat dry.
• Grill, uncovered, for 3 to 4 minutes until steaks become well-browned. Flip and continue cooking the second side for another 3-4 minutes until second side becomes well-browned. Close grill cover and cook for 3 to 8 minutes longer until steaks reach an internal temperature of 140 degrees. Watch closely to avoid overcooking.
• Transfer steaks to carving board and sprinkle with kosher salt. Loosely tent with foil and let rest 5 minutes. Meanwhile microwave sauce for 15 to 30 seconds until warm, and stir in chopped cilantro. Slice steaks against grain into 1/2" thick slices. Drizzle with half the sauce. Serve remaining sauce for passing.