Garlicky Lime Pork Tenderloin Steaks


 
James Lake

James Lake

TVWBB Emerald Member
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I trimmed 2 one pound pork lions, cut them in half and then pounded them down to about 1/2 inch thick. Made the marinade and reserved 1/2 a cup to mix with mayo for a sauce. Marinated for two hours in the fridge plus another 45 minutes as they got to room temperature.

On the grill, I forgot to mention that I scored them.

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The first turn

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Started direct as you see and then went indirect until they hit temp, total grill time about 30 minutes.

Resting

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Plated with some Gus

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Great weekend in Oregon so it was a good time for a Weber family picture

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I also scored a deal on some wood this weekend, there are about a dozen wineries in my area and there is a family that purchases the wine barrels, breaks them down and does carvings on the bottoms and tops of the barrels. Their prices seem reasonable and I was really impressed with the work they do, you can check them out here. Any way they don't use all of the barrel staves so I was able to purchase 60 of them for $20.00, I figure that I got a little over 70 pound of wood that I can use to smoke with and to stoke my fire when I'm using the pizza kettle.

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Anyway the pork loin was very good and I will be cooking them again soom.
 
Great looking cook there James! Nice pic of you and the fam. Great score on the barrel staves! We have friends who own a winery in Northern Mi, scored two barrels a couple years ago. Broke one down for the
ends, the other is in our wine cellar. The staves made great smoking wood.
 
what great stuff! The cook looks great - the plated shot and the one with the dancing flames, really nice - Even had time to pose with the hardware -Neat post!
 
Great tenderloin. Sounds like you did a very good deal on the wood, are you expecting to get any flavour from the wine as well?
 
Svein said:
Great tenderloin. Sounds like you did a very good deal on the wood, are you expecting to get any flavour from the wine as well?
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Svein...not sure what flavor I will get from these, but these are also sold in BBQ stores in the U.S. I don't use oak alot when I smoke, mostly I will be using this wood to get my fire really hot when I do my kettle pizza.
 
Did you use the recipe from Cooks Illustrated? They have one called Garlic-Lime Grilled Pork Tenderloin Steaks that pounds, scores, etc. Very simple, but produces great results.

I am going to use their marinade recipe on some pork steaks (sliced shoulder, not tenderloin) and see if the results are as good.
 
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