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Dinner This Week

Dinner This Week: Grilled Pork Tenderloin Steaks

This week’s menus include Garlic-Lime Grilled Pork Tenderloin Steaks, Oven-Steamed Mussels, and Pasta All'Amatriciana for dinner in about an hour.
By Published Aug. 27, 2021

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

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Dinner 1: Grilled Pork Tenderloin and Watermelon Salad

Game Plan: Start by prepping the pork (steps 1 and 2). While the pork stands, prep the salad ingredients, but wait to combine them. Start heating your grill once the pork has marinated for 20 minutes. Toss the salad while the cooked pork rests in step 4.

Garlic-Lime Grilled Pork Tenderloin Steaks relies on honey for browning and fish sauce for added meatiness. Feel free to use lemon juice instead of lime juice. Basil or parsley can be used in place of the cilantro. Watermelon Salad with Cotija and Serrano Chiles makes a light and refreshing accompaniment to the pork. Jalapeños can be substituted for the serranos, or simply omit them for a milder salad. If cotija is unavailable, try feta instead.

Printable Shopping Lists: Grilled Pork Tenderloin and Watermelon Salad

Dinner 2: Oven-Steamed Mussels and Herbed Garlic Bread

Game Plan: Both recipes call for a 500-degree oven. To accommodate a roasting pan on the lower rack, you may need to raise the rack for the garlic bread to the upper-middle position. Prepare the mussels and make the garlic butter while the oven heats. Cook the mussels for 10 minutes and then put the bread in the oven. This way, you can finish the mussels (step 2) while the bread toasts. Instead of parsley, try garnishing the mussels with the herbs that are in the garlic bread: I suggest 1 tablespoon each of chives and basil, plus 1 teaspoon of oregano.

Cooking enough mussels to serve 4 on the stovetop often leads to inconsistently cooked or overcooked shellfish. To ensure perfection, we move our mussels to the gentle, enveloping heat of the oven in a large roasting pan so they aren’t too crowded. We pair the Oven-Steamed Mussels with Herbed Garlic Bread that's great for sopping up the mussels’ flavorful broth. We start by toasting a generous amount of whole garlic cloves to mellow any harshness and highlight their rich, sweet, nutty flavor. Then, we add a small amount of cheese and four different herbs for depth and complexity.

Printable Shopping Lists: Oven-Steamed Mussels and Herbed Garlic Bread 

Dinner 3: Pasta All'Amatriciana and Bibb and Arugula Salad

Game Plan: Prep all of the ingredients for both dishes. Prepare the pasta dish, then toss the salad right before serving.

Pasta All'Amatriciana uses salt pork as the flavorful base of the sauce, but pancetta can be also used. Pecorino Romano is traditional in this dish, but grated Parmesan will work in a pinch. Bibb and Arugula Salad with Pear and Goat Cheese can be adapted to suit what you have on hand. The pears, goat cheese, and pepitas can all be swapped out for similar ingredients that add sweetness, richness, and crunch. 

Printable Shopping Lists: Pasta All'Amatriciana and Bibb and Arugula Salad


To view more quick weeknight dinner ideas, check out the rest of the Dinner This Week series.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.