Best Grilled Tandoori Pork Tenderloin Recipes

TANDOORI PORK ON THE OUTDOOR GRILL

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.

GRILLED PORK TENDERLOIN

Steps:

• Prepare grill for indirect heat.
• Season meat with garlic powder, salt, and pepper.
• Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
• Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.

GRILLED PORK TENDERLOINS

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.