Okay, okay, I admit! These aren’t really steaks, but they are thick cut pork tenderloins, and when cooked they do look an awful lot like a steak, so I gave this recipe the name of Pork Tenderloin Steaks.
Pork Tenderloin, quite possibly one of the most under-rated cuts of pork. This recipe is super easy, but also super flavorful, and most importantly is near impossible to screw up.
- 2 Pork ternderloin
- 1/2 cup of olive oil
- 1/4 cup of balsamic vinegar
- 4 cloves of garlic
- 1/2 TBSP of dried rosemary (use fresh if you have it!)
- 1 TSP kosher salt
- 1/2 TSP fresh cracked black pepper
To start things off, you’re going to grind your garlic into a paste. It really is pretty simple:
- Remove your garlic cloves from your bulb of garlic.
- Smash your cloves with the broad side of your knife and remove the peel.
- Coarsely chop your cloves.
- Once they are chopped up, begin to smear them into the cutting board with the broad side of your knife.
- About 5 minutes later, your garlic should look like the paste above.
Combine the garlic paste and remaining marinade ingredients in a large ziplock bag.
With a sharp knife, cut your pork tenderloin into individual 2″ thick steak portions, and place them into the ziplock bag with your marinade. Give everything a nice mix to ensure the pork is evenly coated, then set in the fridge for at least 2 hours, but overnight is better.
The next day, get your grill as hot as you can handle to make sure you get a good sear on your meat. I used my Weber Q 3200 with the assistance of Grill Grates to get the temp up in the 500°+ area. You can use any grill you like, charcoal or propane, just make sure you get a high heat so you can sear your meat.
Check your pork steaks after 5 minutes and ensure that they have a good sear, then rotate 90° to ensure you have a great cross-hatch mark!
After another 5 minutes flip those bad boys! If you’ve done everything right, your pork tenderloin steaks should look a little like in the picture above. Follow the previous steps of grilling your steaks for 5 more minutes, than rotating and finishing them off.
At this stage, check your internal temp with your Thermapen (you do have a Thermapen, right?). You’re going to want them to be around 135° internal. If you’re a little shy of the mark, move your meat to the cool side of your grill. I moved mine to the warming rack on my grill and turned my heat down low. Another 5 minutes and they where done.
I plated mine with some mixed veggies and mashed potatoes that my wife had made.
These pork tenderloin steaks are very moist and tender. You have the sweetness of the garlic, with the robust flavor of the balsamic vinegar and olive oil, and it all blends together with the rosemary, salt and pepper.
Try these at your next neighborhood barbecue, you will not be sorry!