Okay, so there is no such thing as Indian Smoked Pork Tenderloin. Well, I mean, there wasn't until I made this thing. It's smoked. It's pork. It's tenderloin. It's seasoned Indian-style, so you know, hence the name Indian-Style Smoked Pork Tenderloin. The combination sounded good in my head so I thought I'd give it a try, and boy was I right!
Indian-Style Smoked Pork Tenderloin
So here's the thing about it: it's really quite simple.
- First you marinade the meat
- Then you brush off the marinade
- Then you smoke
- And then you use that leftover marinade to make a sauce with some half and half
Waste not, want not, amiright? Besides, delicious.
LOOKING TO TRY SOME MORE INDIAN INSPIRED TAKES ON CLASSIC CUISINE? TRY OUT MY KETO BEEF KHEEMA MEATLOAF AND BEEF BULGOGI BURGERS RECIPES!
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Servings: 4
Calories: 178kcal
Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe
Ingredients
- 1 pound (453.59 g) pork tenderloin
To Marinate
- 1 (1) Red Onion. chopped, chopped
- 4 cloves (4 cloves) Garlic
- 1 tablespoon (1 tablespoon) Minced Ginger
- 1/4 cup (4 g) Cilantro
Spices
- 1-2 teaspoons (1 teaspoons) Kosher Salt
- 1 teaspoon (1 teaspoon) Turmeric
- 1/2 teaspoons (0.5 teaspoons) Cayenne Pepper
- 1/2 teaspoons (0.5 teaspoons) Ground Cumin
- 1 teaspoon (1 teaspoon) Garam Masala
To finish
- 1/4 cup (60.5 g) Half and Half
Instructions
- Place the pork tenderloin into a bowl.
- In a food processor or blender, purée the vegetables, and pour over the pork.
- Add spices and mix well. Cover and marinate for 1-2 hours if possible.
- Turn on smoker to 220F, place a pan of water in it, and use your favorite wood chips (I used maple just because)
- Brush off all the marinade off the pork (reserve this marinade). Smoke the pork until it registers 150F (about 2 hours) and then let it rest, covered with foil.
- In a small nonstick pan heat the reserved marinade. You want this well cooked. After it has sizzled well, add in the half and half, cook until thick and remove.
- Slice the pork and lay serve with the sauce.
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Nutrition
Calories: 178kcal | Carbohydrates: 5g | Protein: 24g | Fat: 6g | Sugar: 1g
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Melissa
Hi! I’m making this tomorrow. Just want to be sure I have the smoking temp correct. 220F? Will that cook the pork enough? Also, with the marinade, do we mix the spices with the puréed veg and add to the pork at the same time? Or does the veg go on first and then the spices on top? Thank you!
URVASHI PITRE
Mix tbr spices and veg all together and spread them. Pork only needs to cook to an internal temp of 145 I believe so the 220F ambient temp is just fine.
Adele Aiken
This sounds fabulous! I don't own a smoker - any other way Ican cook this?
URVASHI PITRE
It’s been a long time since I’ve cooked a pork loin in the oven so I can’t properly advise about time and temperature but that might be an option. The smoking does however lend an amazing fragrance and a smooth, silky texture to pork tenderloin vs the sometimes-dry finish in an oven. So I’m not sure that would be the same taste and texture.
Martin Jacoby
Excellent! Marinated for about 4 hours. Easily enough marinade for two tenderloins and the sauce. User error on the sauce. There was a bitterness from something. Don't know from what or how but it didn't matter because the tenderloin was excellent. After taste testing the sauce it was served on the side
URVASHI PITRE
Nice!! I’m so glad you tried it Martin!
Martin Jacoby
Smoked using cherry wood because...that's what I had. My apple wood mysteriously disappeared!! Used the Weber Kettle and maintained a temp of 265