Garlic-Lime Grilled Pork Tenderloin Steaks

These Garlic-Lime Pork Grilled Tenderloin Steaks are zesty, flavorful, and perfect for summer menus.

Why You’ll 🫶🏻 these Pork Steaks

These grilled pork tenderloin steaks are incredibly tender and juicy, bursting with vibrant flavors from a straightforward marinade of honey, lime juice, and garlic. Don’t be put off by the fish sauce; it contributes a delightful salty touch. This blend creates a sweet and savory profile, making the pork an ideal choice for summer barbecues or a speedy weeknight meal. The tenderloin is a versatile, lean cut that grills quickly, and the marinade can also be used as a sauce. Pair it with your favorite sides, and you have a meal that is not only light and flavorful but also truly satisfying. Happy grilling! ~Nicole

Key Ingredients for Garlic-Lime Grilled Pork Tenderloin Steaks

Pork Tenderloin is a lean, boneless cut of meat sourced from the muscle that runs alongside the pig’s backbone. It is a long, narrow shape with minimal fat, making it ideal for quick cooking at high temperatures to preserve its moisture and tenderness. With a mild flavor and delicate texture, it’s important to avoid overcooking, as this can lead to dryness. This cut is perfect for quick, delicious meals or easy weeknight dinners.

Lime Zest and Juice add a bright and zesty flavor. The acidity also helps tenderize the pork steaks.

Garlic adds a deep and aromatic flavor.

Honey adds sweetness and helps balance out the other flavors in the marinade.

Fish Sauce adds a savory, umami-rich flavor to the marinade.

Safflower Oil is used for the marinade because of its high smoke point. It helps keep the pork from drying out on the grill.

Mayonnaise adds creaminess to the reserved sauce.

Cilantro adds a fresh herbal flavor.

Equipment Needed

• Meat pounder
• Glass bowl set
• Small citrus juicer
• Fine Microplane zester
• Instant read thermometer

Tips for Making Garlic-Lime Grilled Pork Tenderloin

Marinating is an essential part of this recipe, so it’s best to avoid using enhanced pork.

1. Begin trimming the tenderloins of silver skin. Then cut each tenderloin crosswise in half, resulting in four steaks.
2. Next, gently pound each piece until they reach a thickness of ¾ inch. (I like to use a folded-over piece of plastic wrap to pound the tenderloin.)
3. With a sharp knife, create shallow slits about ⅛ inch deep, spaced half an inch apart, in a crosshatch pattern on both sides of the steaks; set aside. (This helps the marinade flavor the meat.)
4. In a large bowl, combine lime zest and juice, garlic, honey, fish sauce, salt, and pepper, whisking them together. While whisking continuously, gradually drizzle in the oil until the mixture is smooth and slightly thickened. Set aside half a cup of this lime mixture in a small bowl, then mix it with mayonnaise to create a sauce. Next, add the steaks to the bowl with the remaining marinade, ensuring they are well coated. Transfer the steaks and marinade into a large zipper-lock bag, removing as much air as possible before sealing. Allow the steaks to marinate at room temperature for 30 minutes.
   
   To prepare a charcoal grill, start by fully opening the bottom vent. Ignite a large chimney starter filled with about 6 quarts of charcoal briquettes. Once the top coals are partially ashed over, distribute them evenly over one half of the grill. Place the cooking grate back on, cover the grill, and ensure the lid vent is fully open. Allow the grill to heat up for approximately 5 minutes until it reaches a high temperature.
   
   For a gas grill, set all burners to high and cover the grill, letting it heat for around 15 minutes. After this time, keep the primary burner on high while turning off the other burners.
   
   5. Clean and oil the cooking grates. Take the steaks out of the marinade without drying them off and place them on the hotter section of the grill. Cook them uncovered for about 3 to 4 minutes until they are nicely browned on one side. After flipping the steaks, continue cooking for another 3 to 4 minutes until the other side is also well browned. Once done, move the steaks to the cooler part of the grill, ensuring the wider end faces the hotter area. Cover the grill and let the steaks cook until they reach an internal temperature of 140°F, which should take an additional 3 to 8 minutes; remove them as they reach the desired temperature. Finally, transfer the steaks to a carving board and allow them to rest for 5 minutes before serving.
   
   6. While the meat rests, warm the reserved sauce in the microwave for 15 to 30 seconds and mix in some cilantro. Next, slice the rested steaks against the grain into half-inch thick pieces. Drizzle half the sauce over the slices, then serve the cilantro-lime sauce on the side.

Substitutions

• Substitute ½ teaspoon of garlic powder for the garlic cloves.
• Use agave nectar or brown rice syrup instead of the honey.
• Use coconut aminos instead of the fish sauce.
• Substitute vegetable oil for the safflower oil.

Serving Suggestions

Enjoy this hearty main dish with

• Tex-Mex Layer Dip (lightened up)
• Tomatillo and Poblano Guacamole
• Fire-Roasted Tomato Salsa
• Black Bean-Mango Salsa
• Tomatillo Salad
• Quinoa Salad with Red Bell Pepper and Cilantro
• Mango, Tomato, and Avocado Salad
• Frozen Strawberry Margarita Pie
• Piña Colada Cake
• Tres Leche Cake
• Margarita Ice Cream

I don’t care for cilantro. What can I use?

You can omit the cilantro, and you you can add a fresh herbal note with fresh parsley or fresh basil.

Can I cook the steaks on a grill pan?

Yes. Start by preheating the pan to medium-high heat. Season the steaks to your liking, then cook them for approximately 4-5 minutes on each side until they reach an internal temperature of 140°F. After cooking, allow the steaks to rest for a few minutes before slicing.

Other pork recipes you may enjoy…

Garlic-Lime Grilled Pork Tenderloin Steaks

By Nicole Prep: 20 minsCook: 18 minsResting Time: 5 minsTotal: 43 mins Servings: 6 -8 people These Garlic-Lime Pork Grilled Tenderloin Steaks are zesty, flavorful, and perfect for summer menus.

Equipment

• Meat pounder
• Glass bowl set
• Small citrus juicer
• Fine Microplane zester

Ingredients 

• 2 pounds pork tenderloins, about 2 loins trimmed of silver skin and excess fat
• 1 tablespoon freshly grated lime zest, from 2 limes
• ¼ cup freshly squeezed lime juice, from 2 limes
• 4 medium garlic cloves, grated on a microplane
• 4 teaspoons honey
• 2 teaspoons fish sauce
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ cup safflower oil
• 4 teaspoons mayonnaise
• 1 tablespoon chopped fresh cilantro

Instructions 

1. Begin trimming the tenderloins of silver skin. Then cut each tenderloin crosswise in half, resulting in four steaks.
2. Next, gently pound each piece until they reach a thickness of ¾ inch.
3. In a large bowl, combine lime zest and juice, garlic, honey, fish sauce, salt, and pepper, whisking them together. While whisking continuously, gradually drizzle in the oil until the mixture is smooth and slightly thickened. Set aside half a cup of this lime mixture in a small bowl, then mix it with mayonnaise to create a sauce. Add the steaks to the bowl with the remaining marinade, ensuring they are well coated. Transfer the steaks and marinade into a large zipper-lock bag, removing as much air as possible before sealing. Allow the steaks to marinate at room temperature for 30 minutes.

For a Charcoal Grill

1. Start by fully opening the bottom vent. Ignite a large chimney starter filled with about 6 quarts of charcoal briquettes. Once the top coals are partially ashed over, distribute them evenly over one half of the grill. Place the cooking grate back on, cover the grill, and ensure the lid vent is fully open. Allow the grill to heat up for approximately 5 minutes until it reaches a high temperature.

For a Gas Grill

1. Set all burners to high and cover the grill, letting it heat for around 15 minutes. After this time, keep the primary burner on high while turning off the other burners.
2. Clean and oil the cooking grates. Take the steaks out of the marinade without drying them off and place them on the hotter section of the grill. Cook them uncovered for about 3 to 4 minutes until they are nicely browned on one side. After turning the steaks, continue cooking for another 3 to 4 minutes until the other side is also well browned. Once done, move the steaks to the cooler part of the grill, ensuring the wider end faces the hotter area. Cover the grill and let the steaks cook until they reach an internal temperature of 140°F, which should take an additional 5 to 7 minutes. Transfer the steaks to a carving board and allow them to rest for 5 minutes before serving.
3. While the meat rests, warm the reserved sauce in the microwave for 15 to 30 seconds, then mix in the cilantro. Slice the rested steaks against the grain into half-inch thick pieces. Drizzle half the sauce over the slices, then serve the cilantro-lime sauce on the side. Enjoy!

Notes

Leftover pork can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 381kcal, Carbohydrates: 6g, Protein: 32g, Fat: 26g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Trans Fat: 0.1g, Cholesterol: 99mg, Sodium: 544mg, Potassium: 625mg, Fiber: 0.1g, Sugar: 4g, Vitamin A: 16IU, Vitamin C: 4mg, Calcium: 16mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.