Thursday, July 1

Tandoori Pork Tenderloin



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

1 comment:

  1. Thanks for sharing the link Bekki. I'll bookmark it & give it a try! The only problem I can foresee is where I'd get the pork roast from.


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