Grilled Pork Tenderloin Tomahawk - Video Recipe

 I buy aged meat. Well, I assume that when I get discounted meat from the grocer's bargain bin that it's old...or like I tell my cheap$kate self, "It's aged!"

When I saw a Pork Tenderloin Tomahawk for nearly half-price I jumped on it. Now, if the pork steak was gray in color I would have thought twice, but this pork loin was lightly pink like a regular raw pork chop.

And how did my Grilled Pork Tenderloin Tomahawk turn out? Damn good! It was moist and flavorful with a smoky barbecue charred flavor. And just by chance a friend dropped by and I served him half of it -- he raved how delicious and moist it was.

The cut of meat is a bone-in rib steak. It is a large, thick steak with some fat for extra flavor.

When I grill a steak I like it charred or well done on at least one side. When I cook the other side I usually don't worry about how charred it is. I just stop grilling when it is done to my liking. And, don't forget to let the grilled steak sit a couple of minutes before digging in so the juices redistribute and leave you with a moist steak.

If you serve the steak with the charred side showing, then it doesn't matter if the other side is as charred. 

If you have a really hot fire then you can easily get an even char on both sides of the steak.

I tend to grill a pork steak more well done than a beef steak. The recommended internal temperature of cooked pork is at least 145 degrees measured in the thickest part of the steak. I like to slice into my pork steak and look for clear juices (no pink), just to make sure.

I seasoned the Pork Tenderloin Tomahawk simply with black pepper and Cajun Seasoning (usually consisting of dried garlic, chile powder, and salt).

Click on any photo to see larger.

I often slather on BBQ Sauce, but I wanted to see how the Pork Tomahawk tastes on its own with minimal seasoning.

I was quite impressed by how tasty this thick pork steak was. If a Pork Tenderloin Tomahawk shows up again I would not hesitate to buy it...from the bargain bin, that is. 

Grilled Pork Tenderloin Tomahawk - VIDEO

Play it here, video runs 1 minute, 41 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients

• Pork Loin Tomahawk Steak - this steak was 1 pound in weight.
• Cajun Seasonings - 1 tablespoon. Okay to use salt or any favorite seasonings.
• Black Pepper - 1 tablespoon.

Directions

Season Pork Loin Tomahawk with Cajun Seasonings and black pepper. Okay to use just salt and pepper or any favorite seasonings. 

I use an outdoor butane grill. Okay to use an indoor frying pan or broil it in the oven.

I like to char one side of Pork Loin Tomahawk for the longest time, then finish it on the other side quickly until done. 

This is how I cook meat on a gas grill. I like to brown one side only and cook on the other side until done.

Grill about 5 to 10 minutes on one side until charred brown.

Grill the other side until done, about 3-5 minutes.

Internal temperature is about 145 degrees when done. Take the Grilled Pork Loin Tomahawk off the grill and allow it to rest a couple of minutes so the juices redistribute and moisten the meat even more.

*Cooking time will vary depending on the thickness of the steak and the heat of the grill.

2016 Cheap$kate Food Finds

The Cheap$kate Forager has a grab bag  full of the best 2016 deals from Dollar Tree and 99c only Stores.

Los Angeles is the epicenter for cheap food finds. And, while not all 99 cent or dollar stores are created equal, this Chintzy Cuisineste knows were to get the goods for the most economical deals.

 Some of my cheap$kate finds are healthy and some are not - that's what happens when you cruise the aisles. What you find today may not be there tomorrow, so I have learned to get it while you can.

This year I've found everything from grass-fed cow yogurt to Star Wars themed SpaghettiOs.

I tried the delish yogurt but only took a photo of the SpaghettiOs - I'm no fool.

Click on any photo to see larger.

Freeze-dried fruit, like grapes and pear, are "in" this year. There is not much to them really - they are all air and lightness, with none of the heft and concentrated sweetness that regular dried fruit carries. I can't say I'm a big fan....yet.

This year my local Dollar Tree store has really kicked it up a few notches. While the selection is no where near what my fave budget 99c only Stores stock, they are getting better.

 Single servings of frozen, seafood, pork, beef and poultry are well represented.

 

I've even found enough dollar ingredients to create tasty individual pizzas (click here to see my recipe for Sausage and Black Olive Pizza.)

I always discover fantastic eatable finds at my local 99c only Stores. Again, if you see it today, it may not be there tomorrow, so I advise impulsive purchasing.

Click on any photos to see larger.

Not every 99c only Store sells beer and wine, but I have found the ones that do, and boy do they ever! Twelve to sixteen ounce bottles or cans of Pumpkin Ale, Thai lager or The Hobbit Smaug Stout, anyone?

Deli meats make frequent appearances, everything from sliced Roast Beef to Blackened Chicken Breast. Those are the kind of finds that vanish from the store shelves very quickly.

I picked up a couple of containers of Oyster Mushrooms last week, to simply saute in butter.

Living in Louisiana during my high school daze, the Southern product brand of Zatarain's was everywhere to be found -- and here in Los Angeles it's a great treat to get it at such cheap prices. 

So major props to the 99c only Store and Dollar Tree for keeping my stockings stuffed all through the new year! And be sure to check back next week for my Top 9 Recipes of 2016.