Lemon-Thyme Grilled Pork Tenderloin Steaks
Why This Recipe Works
Thin pork medallions are tricky to cook well on the grill. We ditched the traditional shape in favor of pork tenderloin “steaks” by cutting tenderloins in half and pounding them to 3/4 inch thick. This simple step increased their surface area for a better ratio of browned exterior to tender interior. We also cut thin slashes in the steaks to promote better penetration of a garlic-citrus marinade that includes honey for better browning and fish sauce for meatiness. Finally we left excess marinade on the steaks to help keep their exteriors from drying out on the grill and then thickened some reserved marinade with mayonnaise for a bold finishing sauce.