I have never prepared Pork Loin in this manner. The tenderloin is divided into 4 portions that are then pounded into Loin Steaks. Served here with Loaded Cauliflower Bake and Garlic Sauteed Shitake Mushrooms.
GARLIC-LIME GRILLED PORK TENDERLOIN STEAKS (Serves 4-6)
- 2 (1-pound) pork tenderloins, trimmed
- 1 tablespoon grated lime zest plus 1/4 cup juice (2 limes)
- 4 garlic cloves, minced
- 4 teaspoons honey
- 2 teaspoons fish sauce
- ¾ teaspoon salt
- ½ teaspoon pepper
- ½ cup vegetable oil
- 4 teaspoons mayonnaise
- 1 tablespoon chopped fresh cilantroFlake sea salt (optional)
- Slice each tenderloin in half crosswise to create 4 steaks total. Pound each half to 3/4-inch thickness. Using sharp knife, cut 1/8-inch-deep slits spaced 1/2 inch apart in crosshatch pattern on both sides of steaks.
- Whisk lime zest and juice, garlic, honey, fish sauce, salt, and pepper together in large bowl. Whisking constantly, slowly drizzle oil into lime mixture until smooth and slightly thickened. Transfer 1/2 cup lime mixture to small bowl and whisk in mayonnaise; set aside sauce. Add steaks to bowl with remaining marinade and toss thoroughly to coat; transfer steaks and marinade to large zipper-lock bag, press out as much air as possible, and seal bag. Let steaks sit at room temperature for 45 minutes.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
- Clean and oil cooking grate. Remove steaks from marinade (do not pat dry) and place over hotter part of grill. Cook, uncovered, until well browned on first side, 3 to 4 minutes. Flip steaks and cook until well browned on second side, 3 to 4 minutes. Transfer steaks to cooler part of grill, with wider end of each steak facing hotter part of grill. Cover and cook until meat registers 140 degrees, 3 to 8 minutes longer (remove steaks as they come to temperature). Transfer steaks to carving board and let rest for 5 minutes.
- While steaks rest, microwave reserved sauce until warm, 15 to 30 seconds; stir in cilantro. Slice steaks against grain into 1/2-inch-thick slices. Drizzle with half of sauce; sprinkle with sea salt, if using; and serve, passing remaining sauce separately.
~ from CooksIllustrated.com ~
This is yet another recipe that I thought I could use to sneak a little Easter ham in along with the other ingredients. Make sure that you squeeze all of the water out of the cauliflower in a colander. If not, the water will be release during the baking process and it will thin your sauce (as shown above). Lesson Learned!! This method yields a rich flavorful sauce that may be my go-to for other recipes.
LOADED CAULIFLOWER BAKE (Serves: 4)
- 2 small heads cauliflower, cut into florets
- 2 tbsp. butter
- 3 cloves garlic, minced
- 3 tbsp. all-purpose flour
- 2 c. whole milk
- 2 oz. cream cheese, softened
- 1 1/2 c. shredded cheddar, divided
- kosher salt
- Freshly ground black pepper
- 6 slices bacon, cooked and crumbled
- 1/4 c. Sliced green onions
- Preheat oven to 350°. In a large pot of boiling water, blanch cauliflower, 2 minutes. Drain and squeeze cauliflower of water.
- Make cheese sauce: In a large skillet, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and stir until golden, 2 minutes. Add milk and bring to a low simmer, then add cream cheese, whisking until combined. Stir in 1 cup cheddar until melted, then season with salt and pepper.
- In a casserole dish, add drained cauliflower. Pour over cheese sauce and stir until combined. Stir in all but 1 tablespoon each cooked bacon and green onions until combined, then top with remaining cheddar, bacon, and green onions.
- Bake until cauliflower is tender and cheese is bubbly and thickened, 30 minutes.
- Let cool slightly, then serve.
~ Delish.com ~
I am posting this recipe, but I have to admit that I only used it as a guideline to get started. I was overwhelmed with Easter Ham and Deviled Eggs and desperate to find something different to do with the leftovers. I chopped up the ham as indicated, in addition to the celery, and diced dill pickle, and some minced onion. I chopped up the whites of the eggs and used the filling as a base for the dressing. I added both Dijon and mayonnaise until I reached the right balance and then added a little Sriracha to add some heat. We also decided to try a Muffaletta twist by slicing up some olives that were hanging around the fridge and folding them into the salad after it was mixed. SPECTACULAR!! Served here with sliced avocado. Read the rest of this entry