2 one pound pork tenderloins, butterflied
1 1/2 cups plain yogurt
1/4 cup lime or lemon juice
1 Tablespoon minced garlic
1 Tablespoon paprika
1 Tablespoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon cayenne pepper
2 teaspoons Garam Masala
And on cooking day you will need 2 large onions
FREEZER STEP: Whisk all ingredients together in a gallon size Ziploc bag. Reserve 1/4 cup of marinade in another Ziploc. You will use this with the onions on cooking day. Add pork tenderloins to gallon size bag and freeze.
TO PREPARE: Thaw and remove from fridge about 30 minutes before grilling. Grill until internal temperature is 150 degrees. Let it rest about 5 minutes before slicing and serving.
Sauté onions in reserved marinade until golden.(or grill)
Serve meat over onions.
TIPS: My husband works with an Indian gentleman and he gave us a large supply of Garam Masala. You can find it at an Indian grocery. I served this with flatbread and applesauce for the "cool" part of the meal. A yogurt dish would have gone well to balance out the spice. This was the first time I made this recipe and we loved it! It will be added into our favorites.
Adapted from The Complete Meat Cookbook