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!
★ DID YOU MAKE THIS RECIPE? DON’T FORGET TO GIVE IT A STAR RATING BELOW! JUST CLICK ON THE STARS IN THE RECIPE CARD TO RATE.
Looking to try a classic dish with bold, delicious new flavors? Try out my Smoked Pork Tenderloin with an Indian-Style twist!
- 1 pound pork tenderloin
- 1 red onion chopped
- 4 cloves garlic
- 1 tablespoon minced ginger
- 1/4 cup cilantro
- 1/4 cup half and half
- 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.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.