Grilled Lime-Garlic Pork Tenderloin Steaks
Citrus-marinated pork tenderloin butterflied, pounded thin, and cut into four steaks for quick grilling. Lime juice and garlic create a bright, savory crust while agave adds subtle sweetness. The meat stays tender from the acidic marinade and short cook time. Serve for weeknight dinners or summer entertaining with rice, grilled vegetables, or fresh slaw.
Ingredients
- 4 limes, zested and juiced
- 6 cloves garlic, rough chopped
- ½ cup vegetable or canola oil, divided
- 2 tablespoons agave nectar
- 1 ½ teaspoons kosher salt, divided
- 1 1 1/4 to 1 1/2 pound pork tenderloinpork loin chops1 lbcut to 3/4 inch thickness
skip butterflying step, reduce grill time to 2-3 min per side
Full guide →
Instructions
- 1
Zest and juice the limes into a gallon plastic bag.
- 2
Rough chop the garlic and add to the bag with 1/4 cup oil, agave, and 1 teaspoon salt. Close and mix.
- 3
Trim excess fat and silver skin from the pork tenderloin with a sharp knife.
- 4
Butterfly the tenderloin horizontally, stopping 3/4 inch from the edge to keep it connected.
- 5
Open the butterflied tenderloin flat like a book.
- 6
Pound the meat with a mallet to even thickness, about 3/4 inch.
- 7
Cut the flattened pork in half twice to yield four equal steaks.
- 8
Add the pork to the marinade bag and seal.
- 9
Refrigerate for 1 hour, flipping the bag halfway through.
- 10
Remove pork from fridge 15 minutes before grilling.
- 11
Heat the grill on high for 10 minutes, clean and oil the grates, then reduce to medium heat.
- 12
Remove pork from marinade and pat dry with paper towels to remove garlic pieces.
- 13
Sprinkle both sides with remaining salt.
- 14
Grill 3 minutes on the first side until grill marks form and the meat releases easily.
- 15
Grill 2 to 3 minutes on the second side with the lid closed.
- 16
Check internal temperature; remove when it reaches 145 F.
- 17
Rest 5 minutes before serving. Garnish with cilantro if desired.
Tips
Pat the pork completely dry after removing from marinade to achieve a better crust and prevent steaming on the grill.
Use an instant-read thermometer to avoid overcooking; pork is safe at 145 F and stays juicy at this temperature.
Reserve a few lime wedges to squeeze over the grilled steaks just before serving for extra brightness.
Good to Know
Refrigerate leftover cooked pork in an airtight container up to 3 days. Reheat gently in a low oven or briefly on the grill.
Marinate the pork up to 8 hours in advance. Do not marinate longer than 12 hours as the acid will break down the meat excessively.
Serve warm with lime wedges, cilantro, and sides such as cilantro-lime rice, grilled corn, or a crisp cabbage slaw.
Common Mistakes
Skip pounding to avoid uneven cooking and dry edges while centers remain undercooked.
Pat the pork dry to avoid steaming and achieve a proper sear and crust.
Do not overcook past 145 F to avoid tough, dry meat; use a thermometer to check early and often.
Substitutions
skip butterflying step, reduce grill time to 2-3 min per side
Full guide →FAQ
Can I marinate the pork overnight?
Yes, up to 8 hours works well. Beyond 12 hours, the lime acid begins to break down the muscle fibers excessively, making the meat mushy. For best texture, marinate 1 to 8 hours.
What if I don't have a grill?
Use a cast-iron skillet or grill pan over medium-high heat. Sear 3 to 4 minutes per side until internal temperature reaches 145 F. The crust will be equally good.
Can I freeze leftover grilled pork?
Yes. Cool completely, wrap tightly in plastic wrap, then foil, and freeze up to 3 months. Thaw in the refrigerator overnight. Reheat gently in a low oven to avoid drying out.