Tandoori Marinated Grilled Pork

Tandoori Marinated Grilled Pork

Looking for a different flavor for your marinated grilled pork? Try the blend of Indian flavors in this tandoori marinade. With fresh herbs and a bevy of tongue tingling spices, this yogurt marinade transforms cuts of pork or chicken into a lip-smacking meal.

Ingredients

  • 1/4 cup onion finely chopped
  • 2 large garlic cloves minced 
  • 1 cup nonfat greek yogurt (or plain regular yogurt) 
  • 1/2 teaspoon lemon zest 
  • 1 1/2 tablespoons lemon juice 
  • 1/2 teaspoon kosher salt 
  • 1/4 teaspoon black pepper freshly ground 
  • 1 1/2 teaspoons paprika 
  • 1/4 teaspoon cinnamon 
  • pinch ground cloves 
  • 1/2 teaspoon turmeric 
  • 1/2 teaspoon ground ginger 
  • 1/2 teaspoon cumin 
  • 1 tablespoon fresh cilantro chopped 
  • 1 pound pork tenderloin 
FOR CUCUMBER RAITA: 
  • 1 6 ounce container plain yogurt 
  • 1/2 cup english cucumber finely diced 
  • 1 tablespoon fresh mint minced 
  • 1 tablespoon cilantro minced 
  • 1/2 teaspoon cumin

VILLAGE NATURAL YOGHURT 1 KG

VILLAGE GREEK STYLE YOGHURT 1 KG

VILLAGE PREMIUM YOGHURT 1 KG

Instructions

In a small bowl, combine the onion, garlic yogurt, lemon zest, lemon juice, salt, pepper, paprika, cinnamon, cloves, turmeric, ginger, cumin and cilantro. Mix together very well. 

Place the tenderloin in a shallow dish or in a gallon size resealable bag. Add the marinade to the pork and spread it over the meat.  Cover and refrigerate 8 hours or overnight.

Making Raita

In a small bowl, combine the yogurt, cucumber, mint, cilantro and cumin.  Stir well, cover and  refrigerate until ready to use. (Can be made several hours ahead of time.)

Cooking Times For Tandoori Grilled Marinated Pork

Marinated grilled pork tenderloins generally take between 20 minutes for a medium rare to medium doneness.  I go for an internal temperature of about 140° knowing that when it comes off the grill and rests for a few minutes, the meat actually continues to cook.  That carryover cooking can raise the temperature (and doneness of the meat by 5° or more. If you like it on the more done side, leave it on the grill until the meat registers 150°-155°.  It will raise to 160° as it rests.

PAPRIKA 1 KG

CINNAMON GROUND 1 KG

CLOVE POWDER 1 KG

Anando Food Group

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CRACKED BLACK PEPPER 1 KG

LEMON JUICE 1 LT

FRESH CRUSHED GARLIC 1 KG