Description
Why didn’t I think of this? It makes so much sense! Borrowed from, America’s Test Kitchen, ‘Master of the Grill’, this would be an easy recipe to organize for a crowd, and there’s also a lemon/thyme and an orange/ginger variation if you’re interested – enjoy!
Ingredients
2 (or more) cleaned pork tenderloins, cut in half, sliced lengthwise and then pounded to an even-ish 1/4-inch thickness – if you’d like, you could also take a sharp knife and make shallow crosshatch cuts across both sides of each steak
1 T. lime zest AND 1/4 c. freshly squeezed lime juice
4 cloves of garlic, finely minced
4 t. honey AND 2 t. fish sauce
1/2 t. EACH salt AND freshly ground pepper
1/2 c. canola (or avocado) oil
4 t. mayonnaise
1 T. + chopped cilantro
Instructions
In a large bowl, whisk together the lime zest and juice, garlic, honey, fish sauce, salt and pepper, and then while whisking constantly, slowly drizzle in the oil until the mix is smooth and slightly thickened.
Remove a half cup of this mixture, whisk in the mayo, and set this new sauce aside.
Add the pork steaks to the large bowl with the original sauce, toss thoroughly to combine well, then place the marinated steaks into a large Ziploc and scrape in all of the marinade. Carefully squeeze the air out of the bag and seal tightly, then leave to marinate at room temperature for about 45 minutes.
Preheat your grill of choice (we used charcoal for these) and grill, uncovered, a few minutes per side until the internal temperature is around 140, then remove the steaks and allow them to rest for about 10 minutes. Whisk the half cup of sauce with the added mayo again, slice the steaks against the grain into 1/2-inch pieces, arrange on a plate, drizzle with the sauce and sprinkle with cilantro. Super tasty and also a really pretty plate!