Grilled Pork Tenderloin with Garlic-Lime Sauce

Oh, the sauce!
I was reading the May/June 2014 Cook’s Illustrated while keeping an eye on the Dodgers game. This recipe looked good, the weather was going to be perfect for grilling and I had the day off. It’s a straight-forward recipe that can be done after work. While the pork marinates for 45 minutes you can make a salad or prepare a vegetable, and clean up a bit. Cooking takes about 15 minutes including the resting time.  Carla is not a cilantro fan so my version left it out; my copy of the recipe is here.

 Start with two one-pound pork tenderloins. Cut them in half cross-wise and pound down to about 3/4 inch. Make a series of shallow cross-hatch cuts to increase surface area.

Marinade/sauce ingredients. Add the mayo to the marinade for the simple, delicious sauce.

Reserve 1/2 cup of the marinade for a sauce; put the rest in a zip lock bag with the tenderloin steaks and marinate for 45 minutes.

Reserve some marinade for the sauce
While the pork is marinating throw together a salad

 Grill over direct heat 3-4 minutes per side then move to indirect heat until temp reaches 140°F.

Rest grilled steaks for 5 minutes

 Cut the steaks across the grain and drizzle some sauce on top; pass the rest of the sauce at the table.

Dinner is served

This is a simple yet delicious dinner. I rate it 4 stars.

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