My sister, who has recently begun experimenting with Indian cuisine, sent this recipe my way. She had tried it and knew that we would probably like it as much as she had. She was right! I swear I never knew that you can marinate meat in yogurt until I began cooking from my Indian cookbook. SO tender, SO juicy, SO flavorful! Really, even if you don’t want to try this dish, look up one or find one on this blog that suits you that is marinated in yogurt. You will not be disappointed in how tender your pork, beef or chicken can be. This recipe is less on the Dukan diet only because it uses some sugar and fruit, but if you are on the last stages of the diet or simply watching your processed foods and just eating healthier then this recipe is a must-try. The marinade is easy, the Mango Chutney is also fairly simple. I’ll admit, I’ve never eaten mango before this and had to watch a YouTube video on how to choose and slice a fresh mango. Don’t let that stop you since it all ends up in a blender anyway, it isn’t that important on how the mango comes out. My tip? Make sure the giant seed in the middle isn’t in your mango before you puree it. Thanks for the recipe sis!
- 1/4 cup plain yoghurt (doesn’t seem like enough but really it is!)
- 2 ½ Tbsp garam Masala
- 2 tsp kosher salt
- ¼ tsp cayenne pepper
- 2 Tbsp brown sugar
- 1 Tbsp freshly grated ginger
- 3 -4 cloves garlic, finely minced
- 2 Tbsp vegetable oil
- 2 pork tenderloin, cleaned (small, about 2 pounds each)
- *Mango Chutney, recipe follows
Mix together yogurt through oil in a small bowl. Coat pork tenderloin with marinade and let set for at least 4 hours or overnight, I am in favor of overnight. I don’t have time to start cooking dinner at breakfast, plus the longer it sits the better.
Preheat grill to medium high heat. Grill pork, searing all sides, about 5 minutes each side (total 15 minutes) with the grill cover down. Brush with barbecue sauce. Continue cooking about 15 more minutes with the grill lid UP (had some issues with charring on our first try) or until internal temperature is 155°.
Transfer to cutting board, brush with a thick layer of the barbecue sauce, and let rest about 10 minutes. Slice & serve with the remaining sauce.
- 3 large, ripe Mangoes
- ½ Tbsp grated fresh ginger
- 3 tsp finely chopped jalapeno
- 3 Tbsp ketchup
- 1/8 tsp cinnamon
- ¾ tsp ground cumin
- ¾ tsp ground coriander
- juice of 1 lime
- ½ tsp condensed tamarind
- 2 ½ Tbsp brown sugar
- salt and pepper to taste
- 2 Tbsp chopped cilantro
- 1 Tbsp chopped mint
Place mango, ginger, jalapeno, ketchup, spices, tamarind and brown sugar in a sauce pan. Cook over medium heat until mango breaks down. Season to taste with lime juice, salt and pepper. Puree in blender until smooth; add cilantro and mint.
Sweet and tangy, juicy and tender, this recipe had Daniel asking for me to make it again. Pork isn’t my favorite but I was happy to oblige!