Tandoori Marinated Grilled Pork ready to serve.

Grilled Tandoori Pork Tenderloin

Course: Main Course
Cuisine: Indian
Keyword: #grill, pork tenderloin, tandoori
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 177kcal
Marinated overnight in a spicy yogurt dressing, this grilled pork is next level stuff!  Serve it with basmati rice and grilled veg.
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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

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.

MAKE THE 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.)

Nutrition

Calories: 177kcal | Carbohydrates: 4g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 76mg | Sodium: 369mg | Potassium: 547mg | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 3.2mg | Calcium: 62mg | Iron: 1.6mg