re: Pork Tenderloin Ideas

This is a recipe (modified some) from Cooks Illustrated that I do often in grilling weather.

It adds lots of flavor to the meat and is a real crowd-pleaser.

Garlic-Lime Grilled Pork Tenderloin Steaks

Ingredients

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
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup vegetable oil

Instructions

1. Cut each tenderloin in half (vertical cut) to create 4 steaks total. Use mallet and wax paper to 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.

2. 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. Add steaks to bowl with 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.


3. Heat gas or charcoal grill. 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. Cover and cook until meat registers 140 degrees, 3 to 8 minutes longer. Remove and let rest for 5 minutes.

5. Slice steaks against grain into 1/2-inch-thick slices.

my SO is making a dish similar to this tonight...

Pastry dough is only to add more filler so that I can stretch it.

Last year I seasoned and seared pork tenderloins let it cool made bacon jam and wrapped the loins with the jam in the pastry dough. It also made the dish look more fancy than it was. Also had plenty left over.

All I can really recommend is not skipping the pepper jelly part. Even if you don't cook it in a method that yields drippings/butter baste, heat some pepper jelly to liquify it and drizzle it over the pork. The sweetness and kick of the peppers makes a huge difference.