Wednesday, October 5, 2011

On the Grill: Tandoori Pork Tenderloin

By the time the weekend rolls around, we're ready to take our cooking outdoors to the grill. Something about a man and his need to cook meat over an open flame...I won't go into any analysis on that, I just enjoy the results! I grew up on Texas BBQ, and still relish that distinct, smokey perfection, but for our life down here, we add a little global flavor into the mix whenever we can. Hence, last weekend's flavor extravaganza: Tandoori Pork Tenderloin with Butternut Basmati and Grilled Canela Pineapple.

Did I mention it was DEE-vine? See, I can gush like that, because I really had little to do with it. Ben suggested we try the Tandoori Marinade, so I whipped it up.

Tandoori Marinade (from The All New Joy of Cooking)
  • 1 cup plain yogurt
  • 2-3 Tablespoons vegetable oil
  • 2 teaspoons finely minced garlic
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground red pepper
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon curry
  • 1/2 teaspoon salt
The aromas from all the spices were intoxicating. Avery, my four year-old (aka sous chef) was very intrigued to know the name and scent of each one. But the key, KEY ingredient in this marinade is the yogurt (plain, whole milk) - especially since pork tender is a very lean cut of meat. It would also work very well with chicken. The yogurt seems to form a protective seal between the meat and the flame - locking in the natural juice. Overcooked, dry pork = sad face.
Grilled to perfection. (Again, all Ben)


I had some Basmati rice already made (probs leftover from the Orange Chicken), but I wanted to get a bit more veggie in there, so I steamed some fresh butternut squash, and mixed it in. In Brazil, it is not uncommon for restaurants, especially churrascarias (à la Fogo de Chao) to serve grilled pineapple. The natural enzymes in the fresh fruit aid in digestion, presumably a good thing after a large consumption of meat. That's how we discovered Grilled Pineapple with Canela (Cinnamon).
It is. By far. One of the tastiest treats I've come across in Brazil. I won't go on and on, just trust me. Try it.
Oh, and try the Tandoori Marinade, too - it's da bomb!


  1. I've always wanted to try pineapple on the grill. Looks lovely.

  2. Um yeah, this looks amazing, what a great flavor combination. I will be trying this recipe! Thank you.

  3. Hi Alison! So nice to "meet" you! So you are in Brazil! I'm in South Korea now, but I live in Rio de Janeiro. Oh how I miss the Brazilian BBQ! Yours looks divine! I love the Canela Pineapple as well as the BBQ bananas... hmmmmmm deliciois! I'm following you already, can't wait to drool at your delicious food ;)