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Tuesday, October 19, 2010

Tasty Tenderloin of Pork with Naan and Tangy Sauce

Recently, I made a version of Alton Brown’s Pork Wellington, a fairly easy and very tasty meal.  Our normal way to eat pork tenderloin however, is grilled with various marinades and/or rubs.  This is the first time I’ve actually written the recipe down, I usually wing it!  You can marinade for an hour or all day.  For a new twist, I served the pork on grilled store bought naan with a tangy sauce (I’m looking for a recipe to make naan at home). 

I hope you’ll try this!  I’ll be sharing more marinades and grilling ideas with you soon.  Would love to hear your favorites for the grill.

Tasty Tenderloin of Pork with Naan and Tangy Sauce
Makes 4 servings each 240 calories, 9 grams fat, 0.6 grams carbs, 35 grams protein for pork and sauce.  (Check naan packaging for calories, mine was 200 calories per ½ piece, 6 grams fat, 33 grams carbs, 6 grams protein)

1 lb pork tenderloin
2 pieces of Naan (Indian bread)

For the marinade:
1 tsp sesame oil
1 TBSP olive oil
1 TBSP soy sauce
½ TBSP rice vinegar
1 TBSP Grey Poupon mustard
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1 tsp lime zest
1 TBSP lime juice

For the rub:
1 tsp kosher salt
2 TBSP cumin
Fresh ground pepper

For the sauce:
2 TBSP plain non-fat greek yogurt
½  tsp lime zest
1 tsp lime juice
½ tsp kosher salt

Chopped cilantro for garnish

Trim fat and silver skin from pork.  Combine all marinade ingredients in a plastic ziplock bag and add pork.  Marinade for at least an hour in fridge and up to all day. 

Prepare and light the grill (we use a gas grill); when ready, lightly oil grate with canola oil.  Remove pork from marinade (discard) and pat lightly to remove excess (you still want it damp).  Sprinkle pork with rub ingredients, rubbing to cover.  Let meat come to room temperature while grill heats.

Meanwhile, mix the sauce ingredients and place in fridge.

Cook pork on direct high heat for 2 minutes, turn over and cook an additional 2 minutes.  Turn the grill to medium and move to indirect heat, cooking for an additional 14 minutes or until meat thermometer reads at least 140 degrees.   I like to cook it a little longer, closer to 150 degrees.  I like my pork med-well; hubby likes his medium so I generally eat the pieces more towards the ends and he eats the middle pieces.

Remove pork from grill and let it rest 10 minutes.  Meanwhile, lightly dampen the naan with water and grill 2 minutes on each side on medium, direct heat, until warmed, grill marks are present and naan remains foldable.

To serve, use ½ a piece of naan topped with slices of pork, slather of sauce and sprinkle of cilantro.  Fold and eat like a sandwich.  Enjoy!