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.
- 1 pork tenderloin (a little less than a pound)
- 1 tablespoon chipotle chilies in adobo sauce, chopped
- 1/2 tablespoon of the adobo sauce
- 3 tablespoons plain whole-milk yogurt
- 1/2 tablespoon olive oil
- 1/2 tablespoon cumin seeds
- Canola oil
Place the pork on a cutting board. Make one large cut length-wise almost through the tenderloin, leaving about half an inch connected.
Sprinkle with a pinch of salt. Then smear the chipotle chilies inside, covering as much as possible. Close the tender loin up, press firmly to help the two sides adhere with the chipotle paste. Season the outside of the pork with salt.
In a large bowl, combine the yogurt, olive oil, cumin, and the adobo sauce. Whisk until combined. Brush the tenderloin with some of the sauce.
Preheat grill or grill pan to medium-high heat. Spray the grill with canola oil. Then grill the tenderloin for about 10 minutes per side, or until its internal temperature reaches 145ºF. Brush with more of the sauce occasionally, especially after it is flipped halfway through.
Slice into medallions, season with more salt if needed, and serve.