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Dinner Tonight: Grilled Chipotle-Stuffed Pork Tenderloin

I picked this guy from Bon Appétit mostly because it involves yogurt sauce slathered on pork. It reminded me of the Baked Chicken with Yogurt and Chile Paste I made last year. And as it turns out, they're not just similar; they're almost identical.

Both involve meat covered in a yogurt-cumin sauce that's spiked with something spicy. This one replaces chili paste with the chilies in adobo in the baked version—a swap I completely endorse.

Overall, it wasn't disastrous, but certainly lacked the flavor of the baked version. After the yogurt gets brushed onto the meat, it doesn't marry the meat flavors like the baked version does. By the end, the meat felt lonely. You're supposed to top the pork with guacamole, but that part bothered me, so I skipped it—yet the flavor still needed something. Next time I'll set aside extra sauce at the beginning and drizzle it over the pork at the end.

About the author: Nick Kindelsperger is a freelance writer in Chicago. He is the co-founder of The Paupered Chef and spends most of his time playing with the new cooking gadgets he got from his wedding.

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