Double Thick Tandoori Pork

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Double Thick Tandoori Pork

By: Andrea Alden

Originally cooked in January of 2012 as part of a New Year’s resolution to be more open to trying new things, the Double Thick Tandoori Pork with Raita, from Ted Reader’s Everyday Gourmet Grilling cookbook, is the perfect way to experience new and interesting flavors. If you’re in the mood for something different and don’t know where to start, tandoori is a fantastic flavor. Make it as spicy as you want, or keep things super mild. I used to be a picky eater. I grew up with meat and potatoes; the craziest we got was plain ground beef in flour tortillas for taco night. I was introduced to Japanese cuisine at the age of fifteen and things just kept getting tastier from there. I became a food adventurer and so can you.

Prep Time
30 Min
Cook Time
20 Min
Yield
6
Difficulty
Medium

Double Thick Tandoori Pork

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Ingredients

Directions

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Ingredients


Injector Seasoning

5 tbsp.

melted butter

2 tbsp.

malt vinegar

½ cup

Tandoori Marinade

6

boneless pork loin chops,
about 8 oz. each, and 3 inches thick

¼ cup

Tandoori Seasoning and Rub


Sauce

2 tbsp.

unsalted butter

3 cloves

garlic, minced

1

small onion, finely diced

½ cup

firmly packed brown sugar

¼ cup

liquid honey

​​​​​​2 tbsp.

malt vinegar

2 tbsp.

soy sauce

½ cup

Tandoori Marinade


Raita

2 cups

plain yogurt

¾ cup

cucumber, not English,  peeled, seeded, and coarsely grated

1

small onion, coarsely grated

2 tsp.

fresh chopped cilantro

2 tsp.

sugar

1 tbsp.

fresh squeezed lemon juice

sea salt to taste

Directions
  1. Start by making the injector seasoning. In a saucepan over low heat, combine the melted butter, 2 tbsp. vinegar, and a half cup Tandoori Marinade.
  2. Using the Napoleon Stainless Steel Marinade Injector, inject each chop in the centre with about 3 tbsp. of the mixture. Rub the chops with the Tandoori Rub, massaging into the meat. Cover and refrigerate for 30 minutes.
  3. For the sauce. In another saucepan, melt 2 tbsp. butter over medium-high heat and sauté garlic and onions for 2 to 3 minutes. Add brown sugar, honey, 2 tbsp. vinegar, and soy sauce, then bring to a boil and turn the heat down to medium-low. Simmer, stirring occasionally, for 10 minutes, the sauce will become syrupy. Remove from heat and whisk in a half cup Tandoori Marinade. Set aside.
  4. For the Raita, combine the yogurt, cucumber, onion, cilantro, sugar, lemon juice, and sea salt. Mix and refrigerate until needed.
  5. Preheat grill to high, 500°F.
  6. Sear chops for 1 to 2 minutes on each side over direct heat. Reduce heat to medium, 350°F and close lid. Cook for an additional 12 to 15 minutes, basting occasionally with the sauce, until just cooked through and juices run clear. For medium, the internal temperature should be 145°F before a 5-minute rest.
  7.  When serving, drizzle with additional sauce and serve with grilled pita and chilled Raita on the side.

Tandoori is one of the most popular delicacies that stems from Northern India. Meat is roasted in a cylindrical clay oven called a tandoor, but it can also be grilled. Meat is marinated in a yogurt based marinade and seasoned with spices like garlic, ginger, and garam masala made spicier with cayenne and red chili. Tandoori is a great way to dip your toes into foreign flavors and is still a surprise to experience food adventurers.

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Inject and season, then marinate

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Sear 2 to 3 min over high heat

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Baste with sauce after searing

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Serve with extra sauce

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Medium pork, so juicy!

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serve with grilled pita & creamy raita

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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Inject and season, then marinate

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Sear 2 to 3 min over high heat

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Baste with sauce after searing

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Serve with extra sauce

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Medium pork, so juicy!

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serve with grilled pita & creamy raita

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