Trim tenderloins of fat and remove the silver-skin. Use sharp knife to cut both tenderloins in half crosswise (cut in half long-ways) which will create 4 individual, half-length steaks. Use a meat pounder (or a heavy metal water bottle) to flatten each half to 3/4? thickness. Cut 1/8”-deep slits spaced 1/2? apart in crosshatch pattern on both sides of all the steaks.

In a large bowl, whisk together lime zest, lime juice, garlic cloves, honey, fish sauce, salt, and pepper together. While whisking, slowly drizzle the oil into lime mixture until it slightly thickens and becomes smooth. You can also mix all of this in a blender and slowly add the oil to emulsify the mixture.

Reserve 1/2 cup of the marinade in a glass bowl (this will go in the microwave in a bit). Add the mayo and set aside.

Place pork and remaining marinade in a gallon-sized ziplock bag; toss thoroughly to coat. Press out as much air as possible, then seal the bag. Let pork stand at room temperature for 45 minutes.

For a gas grill, set all burners to high and close the cover, letting the grill preheat for 15 minutes. Then keep the primary burner on high while turning off the other burners.

For a charcoal grill, fully open the bottom vent. Ignite a large chimney starter filled with about 6 quarts of charcoal briquettes. Once the top coals are partially ashed over, distribute them evenly over one half of the grill. Place the cooking grate back on, cover the grill, and ensure the lid vent is fully open. Allow the grill to heat up for about 5 minutes until it reaches a high temperature.

Oil the cooking grates. Take the pork steaks out of the marinade without drying them off and place them on the hotter section of the grill. Cook them uncovered for about 3 to 4 minutes until they are nicely browned on one side. After turning the steaks, continue cooking for another 3 to 4 minutes until the other side is also well browned. Once done, move the steaks to the cooler part of the grill, ensuring the wider end faces the hotter area. Cover the grill and let the steaks cook until they reach an internal temperature of 140°F, which should take an additional 5 to 7 minutes.