This tandoori pork recipe uses an Indian-inspired yogurt marinade to keep the pork both flavourful and juicy, without being spicy—so kids will love it.
1/2 cup plain yogurt
1 tsp curry paste
1 tsp grated garlic
1 tsp grated ginger
1/2 tsp salt
1 lb. pork tenderloin
Combine yogurt, curry paste, garlic, ginger and salt. Spread over pork and let stand about 20 min at room temperature. Remove pork from marinade (but keep a good layer of yogurt on meat).
Heat barbecue on high. Grill pork for 16 to 18 min, turning every 4 min, until evenly browned on the outside and the thickest part has reached an internal temperature of 145 to150°F. Let rest 5 min before slicing.
Serve on toasted buns with Peach and Tomato Salsa.
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