Grilled Iowa Pork Tenderloins

My husband’s brother Don gave us some tenderized pork steaks from their last butchered hog. 
In Iowa, they are most often breaded and deep fried and draped over a bun and served as “tenderloin sandwiches”, but some restaurants also serve them grilled.  Many restaurants here make their reputation on their tenderloin sandwiches, the bigger the better.  John grilled these with his favorite marinade; absolutely mouthwatering.                  

Grilled Iowa Pork Tenderloins
     ¾    Pound  Tenderized Pork Steaks
     ¼    Cup  Brown Sugar
  3        Tablespoons  Apple Cider Vinegar
  2        Tablespoons  Dijon Mustard
  2        Sprgs  Fresh Thyme
Combine the sugar, vinegar, mustard in a plastic bag.  Add cutlets and coat with marinade.  Add sprigs of thyme and seal bag.  Marinate 30 minutes to 1 hour.
Drain, grill over medium heat about 10 minutes.

Serves 2

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