This easy recipe, from the new cookbook I Am From Here by Vishwesh Bhatt, infuses pork with the succulent flavors of tandoori chicken. “Lean pork tenderloins benefit from a yogurt marinade, just like chicken breasts do,” says Bhatt, executive chef of Snackbar in Oxford, Mississippi. “This is an excellent […]
Click here to view original web page at parade.com
This easy recipe, from the new cookbook I Am From Here by Vishwesh Bhatt, infuses pork with the succulent flavors of tandoori chicken. “Lean pork tenderloins benefit from a yogurt marinade, just like chicken breasts do,” says Bhatt, executive chef of Snackbar in Oxford, Mississippi. “This is an excellent main dish for a dinner party, and the leftovers make great sandwiches. You can scale it up for a larger party or down to just one tenderloin for a couple.”
To prepare this in the oven: Sear the tenderloins in an oven-proof skillet over medium-high, then transfer the skillet to a 375°F oven. Bake 8–10 minutes or until a meat thermometer inserted in the thickest part of the tenderloin registers 145°F. Allow the pork to rest for 6–8 minutes before slicing and serving.
[Recipe and photo from I Am From Here: Stories and Recipes From a Southern Chef by Vishwesh Bhatt. Copyright © 2022 by Vishwesh Bhatt. Used with permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.]
