Marinated Grilled Pork Tenderloin with Naan Bread

For a comfort food recipe that covers all the bases, you’ll want to try Bocata’s Marinated Grilled Pork Tenderloin flavour package. Served with 10 balls of naan bread, house-made mustard yogurt, confit mustard seeds and cucumber salad, this feature is an app and main all in one, with a marinade made in taste bud heaven.

This recipe was created for Club House for Chefs by: Nicolas Salinas of Barocco in Montreal, Quebec. 

*Chef Salinas has moved his talents to CRU in Montreal, Quebec.

Ingredients

Procedure

Pork Marinade

1. Mix all ingredients together.
2. Cover Pork Tenderloin with the marinade. Let sit in refrigerator for at least 3 hours.
3. Grill to make nice grill marks, 5 minuntes on each side ("Rose" Meduim)

Naan Bread

1. Mix all the ingredients together, fold by hand for 10 minutes.
2. Form a ball and let ferment for 1 hour in a bowl covered with plastic film.
3. Form 10 balls and sit on a baking sheet with olive oil and plastic film. Ferment for 1 hour.
4. Take a ball, press down with flour and grill for 2-3 minutes on each side.
5. When cooked, add clarified butter and serve.

Mustard Yogurt

1. Mix all ingredients together.

Confit Mustard Seeds

1. Mix all together, and cook for 15 minutes.

Garnish

1. Mix all ingredients together. Use as a salsa on top of meat.