Pork Tenderloin Steaks

[Chris Allingham]

If you're a Cook's Illustrated fan, you may have been this technique for Pork Tenderloin Steaks in the magazine. I tried it, and my family really liked it a lot. I think you will, too. It's a great twist on the usual tenderloin, providing almost 30% more surface area for searing and crustification!

I've posted the whole process in the Pork Recipes forum with more photos.

 

[Bob Correll]

Really nice crustification there Chris!
I'll try this on my next pork t-loins.

 

[Tony R]

tenderloin looks great

 

[Bill Schultz]

Nive looking PL Chris, love the color

 

[Rich Dahl]

You're sure a busy guy with all these posts and all of them including this one are great!

 

[John Solak]

Outstanding, and very simple technique, gonna have to try that next time!!

 

[Cliff Bartlett]

You're a regular Energizer Bunny today, Chris. That tenderloin looks fantastic. I know that was delicious!

 

[Steve Cleveland]

Chris I did them that way the last time we had them and it was awesome.

 

[Jose Suro]

I'm on this like flies on ..... . Printing it out as I write this!

 

[Robert McGee]

I'll be having some of these, shortly!

Thanks Chris!

Keep on smokin',
Dale53

 

[Greg B.]

Never thought of prepping it that way! Nice cook and glaze!