Best Grilled Tandoori Pork Tenderloin Recipes

GRILLED PORK TENDERLOINS

Grilled Pork Tenderloins image

We do a lot of outdoor cooking during the summer months, and this grilled pork tenderloin recipe is one my entire family loves. -Betsy Carrington, Lawrenceburg, Tennessee

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1/3 cup honey
1/3 cup reduced-sodium soy sauce
1/3 cup teriyaki sauce
3 tablespoons brown sugar
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
4 teaspoons ketchup
1/2 teaspoon onion powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 pork tenderloins (about 1 pound each)
Hot cooked rice

Steps:

In a large bowl, combine the first 10 ingredients. Pour half of the marinade into a bowl or shallow dish; add tenderloins and turn to coat. Cover and refrigerate 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Drain pork, discarding marinade. Grill, covered, over indirect medium-hot heat for 20-35 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade. Let stand 5 minutes before slicing. Serve with rice. Freeze option: Freeze uncooked pork in a freezer container with marinade. Transfer reserved marinade to a freezer container; freeze. To use, completely thaw tenderloins and marinade in refrigerator. Grill as directed.

Nutrition Facts : Calories 196 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 671mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

TANDOORI PORK ON THE OUTDOOR GRILL

Tandoori Pork on the Outdoor Grill image

Provided by Pete Evans

Categories Pork Appetizer Backyard BBQ Dinner Meat Spice Summer Grill Grill/Barbecue Party Peanut Free Tree Nut Free No Sugar Added

Yield Serves 4

Number Of Ingredients 15

Ingredients

14-ounce pork loin or tenderloin
naan bread, to serve
plain yogurt, to serve
1 small cucumber, julienned
Marinade
2 x 4-inch pieces of fresh ginger, peeled and finely chopped
12 garlic cloves, finely chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon sweet paprika
2 1/2 teaspoons garam masala
1 teaspoon ground fenugreek
2 teaspoons Indian chile paste (see note)
5 tablespoons lemon juice
1/4 cup mustard oil (see note)

Steps:

Soak 8 wooden skewers in water overnight.
To make the marinade, combine all the ingredients in a nonreactive bowl.
Cut the pork into 1-inch cubes. Add the pork to the marinade, toss to coat and refrigerate for at least 3 hours.
Set up the outdoor grill for direct-heat cooking over high heat. Thread the pork onto the skewers (use gloves to avoid staining your hands) and cook on the grill for 5 minutes on each side or until cooked through. Warm the naan bread briefly on the grill and serve with the tandoori pork, yogurt and cucumber.