Tandoori Pork

  • Barbecue mavens on your holiday gift list will enjoy Aussie chef Pete Evans' Tandoori Pork, from his 2011 cookbook, "My Grill."

    Barbecue mavens on your holiday gift list will enjoy Aussie chef Pete Evans' Tandoori Pork, from his 2011 cookbook, "My Grill." Courtesy of Aaron Smart/Weldon Owen

 
Posted12/13/2011 6:00 AM

Marinade

2 pieces (4-inches each) fresh ginger, peeled and finely chopped

12 garlic cloves, peeled and finely chopped

1 tablespoon each ground cumin, ground coriander, sweet paprika

2 teaspoons garam masala (see note)

1 teaspoon ground fennugreek (see note)

2 teaspoons Indian chili paste (see note)

cup mustard oil (see note)

5 tablespoons lemon juice

Pork

1 pork tenderloin (14 ounces), cut into 1-inch cubes

For serving

Naan bread

Plain yogurt

1 small cucumber, julienned

Combine all marinade ingredients in a nonreactive bowl. Add pork, toss to coat, cover and refrigerate at least 3 hours.

Prepare a grill for direct cooking over high heat. Thread pork onto skewers and grill 5 minutes on each side, or until cooked through. Warm naan briefly on the grill and serve with the pork, yogurt and cucumber.

Serves four.

Cook's notes: These ingredients can be found in Indian and large Asian markets.

"My Grill" by Pete Evans (Weldon Owen, 2011)

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