Grilled Vindaloo Pork Tenderloin with Charred Cucumber Raita & Grilled Flatbread

Serves: 4
Prep Time: 15 minutes (plus marinating time)
Cook Time: 20–25 minutes
Rest Time: 5–10 minutes

Ingredients

For the pork:

• 1–1.5 lb pork tenderloin, marinated in:

  • tomato, cumin, chili pepper, coriander, garlic, turmeric, fenugreek, ginger, cardamom, clove, cinnamon, salt, parsley

• Neutral oil, for the grill

For the grilled cucumber raita:

• ½ English cucumber, halved lengthwise

• ½ cup plain Greek yogurt

• 1 tbsp chopped mint or cilantro

• ½ garlic clove, grated

• Squeeze of lemon juice

• Kosher salt to taste

To serve:

• Grilled flatbread or naan

• Optional: lime wedges, fresh herbs, pickled onions

Instructions

1. Preheat grill to medium-high (375–400°F)
Clean and oil the grates well. Set up for direct heat grilling.

2. Grill the pork:
Remove pork from marinade, pat dry (lightly—don’t wipe off all the flavor).
Grill, turning every 2–3 minutes, until nicely charred on all sides and internal temp reaches 140–145°F, about 15–18 minutes.
Rest 5–10 minutes before slicing.

3. Grill the cucumber:
Brush cucumber halves with oil. Grill cut side down until lightly charred and tender, about 2–3 minutes. Let cool slightly, then dice.

4. Make the grilled cucumber raita:
Mix the chopped grilled cucumber with yogurt, garlic, mint, lemon, and salt. Chill until ready to serve.

5. Grill the flatbread:
Brush naan or flatbread with oil and grill for 1–2 minutes per side until puffed and slightly charred.

6. Plate & serve:
Slice the pork and serve over grilled flatbread with a spoonful of raita. Finish with lime wedges, herbs, or pickled onions if desired.

Chef’s Tip:

Grill over charcoal or wood for extra depth, or add a chunk of smoking wood (like cherry or oak) for a more complex finish.