Garlic-Lime Pork Tenderloin

Adopted from America’s Test Kitchen Season 15, Episode 19

Equipment

Beyond standard kitchen equipment, the following items are also required or helpful:

• Meat thermometer

Ingredients

Value	Unit	Item
2	pounds	pork tenderloin

Marinade

Value	Unit	Item
2	tablespoons	lime zest (two limes)
1/2	cup	lime juice (two limes)
2	teaspoons	honey
2	teaspoons	fish sauce
4	cloves	minced garlic
3/4	teaspoon	salt
1/2	teaspoon	pepper
1/2	cup	vegetable oil

Sauce

Value	Unit	Item
1/2	cup	marinade
4	teaspoons	mayo
1/2	cup	chopped cilantro

Serving Size

Serves about four people.

Preparation

Marinade

1. In a bowl, whisk together all ingredients except for vegetable oil.

2. Slowly whisk vegetable oil into bowl, creating an emulsion.

3. Reserve 1/2 cup for sauce.

Pork

1. 2 pounds of pork tenderloin should come as two separate lengths of meat.

2. Remove silver skin and trim excess fat.

3. Cut each tenderloin in half, creating four pieces about equal in size.

4. Place pork between plastic cling wrap and pound to about 3/4 inches in thickness.

5. Score each side in cross pattern with sharp knife – going about 1/16 inch deep.

6. Place meat and marinade in plastic bag, making sure to remove air and let sit at room temp for about 45 minutes or in refrigerator for longer.

Sauce

1. Whisk mayo into reserved marinade to create emulsion.

2. Add cilantro just before covering pork.

3. Enjoy.

Cooking

1. Set oven to 350°F.

2. Bring grill pan with vegetable oil to medium high heat.

3. When vegetable oil starts to smoke, place meat on to pan.

4. Cook each side about 3 minutes each or until outside begins to brown.

5. Place grill pan into oven to finish off meat until 165°F.

   • Remember to pull out of oven about 10°F (i.e., 155°F) and allow to rest for 10 minutes.

   • Start working on sauce.

6. After resting, cut into medallions and cover with sauce.

Garlic-Lime Portk Tenderloin with Asparagus and Rice