My mom has given me a lot of amazing cookbooks that have inspired me in so many ways. Usually when making recipes from them I add and subtract ingredients and never measure anything. I have yet to find the “perfect” cookbook which caters to my love for heat, zing, flavor up the wazoo and that little bit of crunch in every bite. I have to say though, this cookbook “My Grill” by Pete Evans comes damn close! My boyfriend and I made this recipe last Saturday night and it satisfied three of the four previous requirements. So here is the recipe with a couple little tweeks of my own…
You will need:
- 14 oz. pork tenderloin
- Naan Bread (I did homemade naan, recipe is below. You can definitely use store bought as well)
- Greek yogurt
- 1 large cucumber
- Fresh mint leaves
- Juice of 1 lemon
- Olive oil
For the pork marinade you will need:
- 1 large piece of fresh ginger, grated on a microplane
- A handful of garlic cloves, finely chopped
- 1 Tablespoon ground cumin
- 1 Tablespoon ground coriander
- 1 Tablespoon sweet paprika
- 1 Tablespoon garam masala
- 1 Tablespoon Dijon mustard
- 1 teaspoon ground fenugreek
- 2 teaspoons chili paste
- Juice of 2 lemons
- Hefty drizzle of canola oil
Soak some wooden skewers for a couple hours before beginning cooking.
To make the marinade, combine all ingredients in a zip-loc bag and squish around to combine. Cut the pork tenderloin into 1-inch cubes and put in the marinade bag. Squish everything around again until all the pork is coated. Let sit 3 hours or overnight in the fridge. I marinated my pork the day before and it had about 30 hours of marinating time…it was NOT overkill…if you have the time, do it!
Ok, up next…Cucumber Sauce:
Make the cucumber sauce by grating the cucumber (or finely dicing it) and wringing it out in paper towel to get rid of all the liquid in it. Put cucumber in ½ cup of Greek yogurt. Squeeze in the juice of 1 lemon and some chopped fresh mint. Add salt and pepper to taste. Set aside.
I also sliced some cherry tomatoes and drizzled with olive oil and sprinkled with salt and pepper. I let these sit alongside the cucumber sauce until dinnertime.
If you want to make your own Naan Bread, this is what you do…
Because the naan needs an hour to rise, I recommend doing this before cooking the pork and keeping the naan warm in a 200 degree oven. If you have store bought naan, still warm it in the 200° oven, but you can move along to the next step…
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- ½ cup warm water
- 2 ½ – 3 cups flour
- ½ teaspoon salt
- ¼ cup vegetable oil
- 1/3 cup plain Greek Yogurt
- 1 egg
To make the Naan:
- In a small bowl, combine the yeast, sugar and warm water. Stir to dissolve then let sit for a few minutes until you smell yeast. Then, stir in the oil, yogurt and egg until evenly combined.
- In a medium sized bowl, combine 1 cup of the flour with the salt. Add the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour a quarter cup at a time until you can no longer stir it with a spoon (about 1 to 1½ cups later).
- Now it’s time to turn the ball of dough out onto a well floured counter top. Knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking. The dough should be smooth and soft. Not sticky!
- Put the dough in an oiled bowl and cover with a kitchen towel. Let it rise until it has doubled in size (about 1 hour). After it rises, gently flatten the dough and cut it into 8 pieces. If you want perfectly round naan, shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.
- Heat a large skillet over medium heat and spray lightly with non-stick spray. Working with one ball at a time, roll it out with a floured rolling pin until it is about ¼ inch thick. You can make it thinner if you want…this will allow more space for stuffing!
- Place the rolled out dough onto the hot skillet and cook until the under side is golden brown and large bubbles have formed on the surface. Flip the dough and cook the other side until golden brown. Brush the finished naan with melted butter. Keep warm in a 200° oven until all naan are cooked.
- Set up your grill for high heat.
- Thread the marinated pork on the skewers.
- Cook for about 5 minutes each side until fully cooked (about 10-12 minutes total)
At last…it is assembly time! Take a warm naan out of the oven and put the pork on top. Spoon the cucumber sauce over the pork and throw on some marinated tomatoes. Fold it up like a taco and go at it!