Pork tenderloin gets a bum rap. Often regarded as the meat equivalent of that cousin (probably named John) who no one wants to sit with at family events, it can just be so dry and B-O-R-I-N-G.
Here's the thing: with just one easy trick, you can boost this underappreciated hunk of meat (you're on your own with cousin John). The secret to making super delicious pork tenderloin on the grill is to butterfly it.
By butterflying, (it kind of looks like a flank steak) you've created more surface area to hold the marinade and make contact with the grill. Both are hugely important to boost flavor. And with a few Indian spices, this pork tenderloin has flavor for days.
- 4 cloves garlic, chopped
- 2 tablespoons ginger, peeled and chopped
- 2 tablespoons Madras curry powder
- 1 cup plain yogurt
- Kosher salt and freshly ground pepper
- 2 pork tenderloins, (18 ounces each)
- Oil for grilling
- Warm naan and chutney, for serving
1. In a mini food processor, combine the garlic, ginger, curry, yogurt, 1½ teaspoons salt and ½ teaspoon pepper. Puree until smooth.
2. On a cutting board, without cutting all the way through, slice the pork in half horizontally. Open like a book and lightly pound the seam. Transfer to a baking dish and slather with the marinade. Cover and refrigerate 4 hours.
3. Light a grill or grill pan and oil the grates. Scrape some of the marinade off, brush lightly with oil and grill over high heat until lightly charred and just firm to the touch, about 10 minutes, turning once. Let rest 10 minutes before slicing. Serve with warm naan and chutney.
Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Fall 2016. Follow her on Instagram and Twitter.