Tip: This marinade is also delicious with pork kebabs, BBQ pork scotch steaks or belly strips. Give your meal an Indian twist!
Courtesy of Australian Pork
4 lean Scottsdale Pork loin chops - rind off
40g Tandoori marinade seasoning
100ml oil
2 lemons, rind and juice
200ml plain yoghurt
4 ripe tomatoes
1 cucumber, diced
2 tablespoons olive oil
2 tablespoons vinegar
Salt and pepper to taste
¼ cup mint leaves, finely shredded
300ml plain yoghurt
½ teaspoon cumin ground
To serve
Warm Naan bread
Lemon wedges
Method
Combine Tandoori seasoning, oil, lemon rind, juice and yogurt together in a non metallic bowl and mix well.
Add the pork loin chops to the marinade and marinate for several hours or overnight.
Combine the plain yoghurt, mint leaves and cumin together in a small bowl and refrigerate until required.
Preheat griddle pan over a medium heat for 3-4 minutes, brush pan with a little oil. Remove pork chops from marinade and cook for 4-5 minutes on each side.
Serve Tandoori pork chops with a dollop of minted yoghurt on a bed of tomato and cucumber salad. Dressed with the vinegar and oil and warm Naan bread and wedge of lemon.