Pork Tenderloin Tandoori

__________________________________________________

            FOOD FUNNY
__________________________________________________

Thanks to Melissa from Canada for this one:

While in college I took a telephone solicitation job in the evenings,
starting at six o'clock. On my very first call I reached a woman
who said she was busy, but would call me back later. "I'm so
sorry," I said, "but we're not allowed to take incoming calls."

"Don't worry, dear," she replied. "Just give me your home phone
number and the time you have dinner."

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

If the traditional tandoori marinade from India is good on chicken
and lamb, then it's gotta be great on pork, right?

Pork Tenderloin Tandoori

2 pork tenderloins, about 1 lb (450 g) each
1 cup (250 ml) plain yogurt
1/4 cup (60 ml) fresh lime or lemon juice
2 cloves garlic, finely chopped
1 Tbs (15 ml) paprika
1 Tbs (15 ml) ground coriander
1 tsp (5 ml) ground cumin
1 tsp (5 ml) turmeric
1 tsp (5 ml) cayenne pepper, or to taste
Salt to taste

Trim the tenderloins of excess fat and silverskin. Cut them in
half lengthwise almost all the way through (butterflied) and
pound to a thickness of about 1/2 inch. Combine the remaining
ingredients in a bowl and mix well. Place the tenderloins in a
shallow baking dish and top with the marinade, turning to coat
them completely. Marinate for 2 hours at room temperature or
overnight in the refrigerator. Cook the tenderloins over hot coals
or under a preheated broiler until firm to the touch and slightly
pink in the center. Let the tenderloins rest, covered with foil, for
5 minutes before slicing. Serves 4 to 6.
Received on Tue Nov 28 05:38:56 2006