grilled pork tenderloin

Growing up pork usually meant pork chops, and it was never really a favorite with me. Then as an adult I discovered the pork tenderloin. It is so simple to prepare and as long as you do not over cook it is never dry. I like to marinate the tenderloins for 30 minutes or so before cooking.

FOR THE MARINADE

1/4 cup tamari or soy sauce

1/4 cup olive oil

1 tablespoon sesame oil

2 tablespoons honey

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cumin

1 clove garlic, smashed

Heat the grill, or preheat the oven to 450°.

If grilling, cook with lid on, rotating loins to brown on all sides, until a meat thermometer registers 150°. Set aside to rest for 10 minutes. Slice and serve with chutney or mustard.

Alternatively you may brown the tenderloins in a hot skillet with a little olive oil. Once all sides are browned transfer skillet to preheated oven and continue cooking until a meat thermometer reads 150°.

yogurt marinated grilled chicken

This yogurt marinade keeps chicken moist on the grill, and adds a lot of flavor. I use half the marinade for the chicken, and add some chopped cucumber to the rest making a nice raita to accompany the meal. I always make grilled pitas with herbs when I make this dish - they are a favorite with our family...I'll post the how to for them tomorrow.

YOGURT MARINADE

1 cup plain greek yogurt

1 clove garlic, finely minced

1 teaspoon salt

Zest and juice of 2 lemons

1-2 tablespoons tahini

3/4 cup freshly chopped cilantro

Combine all ingredients in a medium bowl and whisk to combine. 

I used half the marinade for about 3 1/4 pounds of thin chicken cutlets, to serve 6 adults and 4 children. If you are cooking for a smaller group just use as much of the marinade as you need to coat the chicken. Add about a cup of grated or finely chopped cucumber to the remaining marinade to make raita. 

Allow chicken to marinate for at least an hour, and up to 4 hours. I find that chicken is prone to sticking, even on a very hot grill. To help prevent this I fold up a paper towel and pour a couple tablespoons of oil on it. Using a pair of tongs rub the oil onto the grill grates. The grill should be medium hot for this dish - hot enough to get some nice browning, but low enough that you do not burn it while being sure the chicken is fully cooked. Grill for a few minutes on each side, or until chicken is cooked through.