- 2 pork tenderloins, about 1 pound each, trimmed of any tough membranes
- 4 cloves garlic, minced
- 1 tablespoon kosher salt
- 2 tablespoons balti curry powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 cup vegetable oil
- Peach Chutney, for serving
- Basmati Rice Pilaf, for serving
- Lime wedges, for garnish
Place the tenderloins in a resealable plastic food storage bag.
Combine the garlic and salt on a cutting board. Using the side of a chef's knife, smash the garlic and salt together to form a paste. Transfer to a small bowl and add the curry powder, chili powder, cumin and vegetable oil and stir until well-blended. Spoon the marinade into the plastic bag and massage the marinade all over the pork so that the tenderloins are well coated. Set aside to marinate at room temperature for 45 minutes or refrigerate up to overnight. (If refrigerated, return the meat to room temperature before grilling.)
Preheat a grill to high heat and grease the grates well.
Place the tenderloins on the grill and cook, turning as needed for even cooking, until a thermometer inserted into the center registers 135 degrees F (the tenderloins will continue to cook after they are removed from the grill). Allow the meat to rest for 10 to 15 minutes before slicing.
Slice the tenderloins crosswise into 1/2-inch slices, and serve with the Basmati Rice Pilaf and the Peach Chutney. Garnish with lime wedges.
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