Indian-Style Grilled Pork

his easy recipe, from the new cookbook IAm

From Here by Vishwesh Bhatt, infuses pork with the succulent flavors of tandoori chicken. “Lean pork tenderloins benefit from a yogurt marinade, just like chicken breasts do,” says Bhatt, executive chef of Snackbar in Oxford, Miss. “This is an excellent main dish for a dinner party, and the leftovers make great sandwiches. You can scale it up for a larger party or down to just one tenderloin for a couple.”

TGRILLED PORK TENDERLOIN WITH TANDOORI SPICES

To prepare this in the oven instead of grilling: Sear the tenderloins in an oven-proof skillet over medium-high, then transfer the skillet to a 375°F oven. Bake 8–10 minutes or until a meat thermometer inserted in the thickest part of the tenderloin registers 145°F. Allow the pork to rest for 6–8 minutes before slicing and serving.

In a medium bowl, combine 1 cup plain, full-fat yogurt (preferably Greek-style), 1 Tbsp minced ginger, 2¼ tsp tandoori masala (such as Spicewalla), 1½ tsp minced garlic , 1 tsp salt , 1 tsp honey , ½ tsp Kashmiri chili powder or hot paprika, ½ tsp fresh lemon juice and ¼ tsp cayenne. Taste, and add more salt, if needed. Trim silver skin and excess fat from 2 pork tenderloins. Score pork a few times with a sharp knife (to help it absorb marinade). Add pork to marinade, turning to coat. Cover; refrigerate 6–8 hours.

Remove pork from refrigerator 30 minutes before you are ready to begin cooking. Preheat grill to high.

Shake excess marinade off pork; discard marinade. Grill pork 4 minutes per side, letting meat take on an uneven char, until pork registers 145°F on a meat thermometer inserted in thickest part of tenderloin. Transfer to a platter. Let stand 6–8 minutes before slicing. Serves 4–6.

Go to Parade.com/greenbean for Bhatt’s garlicky sauteed green bean recipe.