2 (1-pound) pork tenderloins, trimmed
1/4 c. fresh squeezed lime juice
1 T. lime zest
4 garlic cloves, finely minced
4 teaspoons honey
2 teaspoons fish sauce (can sub soy sauce)
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup vegetable oil (grape seed oil works great)
4 teaspoons mayonnaise
1 tablespoon chopped fresh cilantro
Kosher salt
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 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 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 gas 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 becomes well-browned.
Flip and cook continue cooking the second side for another 3 to 4 minutes until 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!).
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. Not too much. Then serve remaining sauce with dinner for passing.
Adapted from America’s Test Kitchen
