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.
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? 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.
- 1 pound (453.59 g) pork tenderloin
- 1/4 cup (60.5 g) 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.
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