Best 5 Garlic Lime Grilled Pork Tenderloin Steaks Recipes

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**Mouthwatering Garlic Lime Grilled Pork Tenderloin Steaks: A Culinary Symphony of Flavors**

Prepare to tantalize your taste buds with our delectable Garlic Lime Grilled Pork Tenderloin Steaks, a symphony of flavors that will leave you craving more. These tender and juicy pork steaks are marinated in a zesty blend of garlic, lime, olive oil, and a touch of honey, infusing them with a burst of citrusy brightness and a hint of sweetness. Grilled to perfection, the steaks exude an alluring smoky aroma that will draw you in. Accompanying these succulent steaks are three tantalizing sauces: a creamy Avocado Salsa Verde, a refreshing Pico de Gallo, and a tangy Chimichurri sauce. Each sauce adds its own unique layer of flavor, complementing the grilled pork tenderloin steaks and elevating the dish to a culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED PORK TENDERLOIN WITH GARLIC AND LIME



Grilled Pork Tenderloin with Garlic and Lime image

Serve six a savory main dish in 35 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 8

2 pork tenderloins (3/4 lb each)
4 cloves garlic, thinly sliced
2 tablespoons grated lime peel
1 tablespoon vegetable oil
2 teaspoons fresh lime juice
1/2 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Heat gas or charcoal grill. Cut small, 1/4- to 1/2-inch-deep slits in top of each pork tenderloin. Insert garlic slices into slits.
  • In small bowl, mix lime peel, oil, lime juice, honey, salt and pepper until well blended.
  • When grill is heated, brush pork tenderloins with lime mixture. Place pork on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 18 to 22 minutes, turning several times, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Cut pork into slices to serve.

Nutrition Facts : Calories 170, Carbohydrate 2 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 0 g, TransFat 0 g

GRILLED GARLIC LIME PORK TENDERLOIN



Grilled Garlic Lime Pork Tenderloin image

Categories     Pork     Kid-Friendly     Fall     Gourmet     Small Plates

Yield Serves 6

Number Of Ingredients 17

For the marinade:
6 large garlic cloves, chopped
2 tablespoons soy sauce
2 tablespoons grated fresh gingerroot
2 teaspoons Dijon mustard
1/3 cup fresh lime juice
1/2 cup olive oil
cayenne to taste
4 pork tenderloins (about 3/4 pound each), trimmed
Accompaniment: jalapeño onion marmalade
For the marmelade:
1 1/4 pounds red or yellow onions, chopped fine (about 4 cups)
3 tablespoons olive oil
2 fresh jalapeño chilies, seeded and minced (wear rubber gloves)
2 tablespoons honey or sugar
3 to 4 tablespoons red-wine vinegar
1/4 cup water

Steps:

  • To make marinade:
  • In a blender or small food processor blend marinade ingredients with salt and pepper to taste.
  • In a large sealable plastic bag combine pork with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate pork, chilled, turning occasionally, at least 1 day and up to 2 days.
  • Prepare grill.
  • Let pork stand at room temperature about 30 minutes before grilling. Remove pork from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, turning every 5 minutes, until a meat thermometer registers 160°F., 15 to 20 minutes.
  • Transfer meat to a cutting board and let stand 5 minutes before slicing.
  • Serve pork with onion marmalade.
  • To make the jalapeno onion marmelade:
  • In a large heavy skillet cook onions in oil with salt and pepper to taste over moderate heat, stirring, until softened. Add jalapeños and cook, stirring, 1 minute. Add honey or sugar and cook, stirring, 1 minute. Add vinegar and simmer, stirring, until almost all liquid is evaporated. Add water and simmer, stirring, until mixture is slightly thickened and onions are very tender, about 10 minutes. Season marmalade with salt and pepper. Marmalade may be made 2 days ahead and chilled, covered. Reheat marmalade before serving.

GARLIC LIME GRILLED PORK TENDERLOIN "STEAKS"



Garlic Lime Grilled Pork Tenderloin

Categories     Grill/Barbecue     Pork     Dinner     Backyard BBQ

Number Of Ingredients 12

2 1 pound pork tenderloins, trimmed
1/4 cup fresh squeezed lime juice
1 tablespoon lime zest
4 cloves garlic cloves, finely minced
4 teaspoons honey
2 teaspoons fish sauce (can sub soy sauce)
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup vegetable oil (grape seed oil works great)
4 teaspoons mayonnaise
1 tablespoon chopped fresh cilantro
1 kosher salt

Steps:

  • Trim tenderloins of any fat, and remove all traces of silver-skin. Cut both tenderloins in half crosswise which will create 4 individual, half-length steaks. Use a meat pounder to flatten each half to 3/4" thickness. Cut 1/8" deep slits spaced 1/2" apart in crosshatch pattern on both sides of the steaks.
  • In a large bowl, whisk together lime zest and juice, garlic, honey, fish sauce, 3/4 teaspoon salt, and pepper. While whisking, slowly drizzle vegetable oil into lime mixture until it slightly thickens and becomes smooth.
  • Measure out 1/2 cup lime mixture into small bowl, whisk in 4 teaspoons mayonnaise, and set sauce aside. Add steaks to the large bowl with remaining marinade and toss thoroughly to coat. Lay plastic wrap directly over meat, then cover the bowl with plastic wrap and let stand at room temperature for 45 minutes. Preheat has grill on high for 15 minutes, then clean and oil cooking grate. Important to oil grates. Remove steaks from bag, but do not pat dry.
  • Grill, uncovered, for 3 to 4 minutes until steaks become well-browned. Flip and continue cooking the second side for another 3-4 minutes until second side becomes well-browned. Close grill cover and cook for 3 to 8 minutes longer until steaks reach an internal temperature of 140 degrees. Watch closely to avoid overcooking.
  • Transfer steaks to carving board and sprinkle with kosher salt. Loosely tent with foil and let rest 5 minutes. Meanwhile microwave sauce for 15 to 30 seconds until warm, and stir in chopped cilantro. Slice steaks against grain into 1/2" thick slices. Drizzle with half the sauce. Serve remaining sauce for passing.

GRILLED GARLIC PORK TENDERLOIN



Grilled Garlic Pork Tenderloin image

A great marinade for pork. The marinating could be done for a shorter time, but I love the flavor it gets after sitting that long.

Provided by Rodger

Categories     Pork

Time P1DT15m

Yield 6 serving(s)

Number Of Ingredients 8

6 cloves garlic, chopped
2 tablespoons soy sauce
2 tablespoons grated fresh gingerroot
2 teaspoons Dijon mustard
1/3 cup fresh lime juice
1/2 cup olive oil
cayenne, to taste
4 (3/4 lb) pork tenderloin, trimmed

Steps:

  • Put all ingredients except pork in a blender or food processeor with salt and pepper to taste.
  • Blend.
  • Put the pork in a sealable plastic bag and pour the marinade over it.
  • Put in the refrigerator for 1-2 days, turning occassionally.
  • Let pork stand at room temperature about 30 minutes before cooking.
  • Cook over prepared grill turning every 5 minutes until it registers 160 on a meat thermometer (about 15-20 minutes).
  • Let stand 5 minutes before slicing.

Nutrition Facts : Calories 445.7, Fat 26.1, SaturatedFat 5.2, Cholesterol 147.6, Sodium 473.5, Carbohydrate 2.9, Fiber 0.3, Sugar 0.4, Protein 47.9

GARLIC-LIME GRILLED PORK TENDERLOIN STEAKS RECIPE - (5/5)



Garlic-Lime Grilled Pork Tenderloin Steaks Recipe - (5/5) image

Provided by MooK

Number Of Ingredients 11

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
4 teaspoons mayonnaise
1 tablespoon chopped fresh cilantro
Flake sea salt (optional)

Steps:

  • 1. Slice each tenderloin in half crosswise to create 4 steaks total. 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. Transfer 1/2 cup lime mixture to small bowl and whisk in mayonnaise; set aside sauce. Add steaks to bowl with remaining 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. 3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. 3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). 4. Clean and oil cooking grate. 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, with wider end of each steak facing hotter part of grill. Cover and cook until meat registers 140 degrees, 3 to 8 minutes longer (remove steaks as they come to temperature). Transfer steaks to carving board and let rest for 5 minutes. 5. While steaks rest, microwave reserved sauce until warm, 15 to 30 seconds; stir in cilantro. Slice steaks against grain into 1/2-inch-thick slices. Drizzle with half of sauce; sprinkle with sea salt, if using; and serve, passing remaining sauce separately.

Tips:

  • Enhance the flavor of your pork tenderloin steaks by using a flavorful marinade. The recipe suggests a combination of garlic, lime juice, olive oil, cumin, and oregano, but you can adjust the ingredients to suit your taste preferences.
  • Tenderize the pork tenderloin steaks before grilling to ensure they are juicy and tender. You can do this by pounding them lightly with a meat mallet or using a fork to poke holes in them.
  • Grill the pork tenderloin steaks over medium-high heat to create a nice sear and caramelization on the outside while keeping the inside tender and juicy. Use a meat thermometer to ensure the steaks are cooked to your desired doneness.
  • Let the pork tenderloin steaks rest for a few minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender dish.
  • Serve the pork tenderloin steaks with your favorite sides, such as grilled vegetables, roasted potatoes, or a fresh salad.

Conclusion:

This garlic lime grilled pork tenderloin steak recipe is a delicious and easy-to-make dish that is perfect for a summer cookout or a weeknight dinner. The marinade infuses the pork tenderloin steaks with a zesty and flavorful taste, while the grilling process creates a nice char and caramelization on the outside. The pork tenderloin steaks are juicy, tender, and packed with flavor. Serve them with your favorite sides for a complete and satisfying meal.

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