Makes 4 servings each 240 calories, 9 grams fat, 0.6 grams carbs, 35 grams protein for pork and sauce. Check naan packaging for calories.
Ingredients:
1 lb pork tenderloin
2 pieces of Naan (Indian bread)
For the marinade:
1 tsp sesame oil
1 TBSP olive oil
1 TBSP soy sauce
½ TBSP rice vinegar
1 TBSP Grey Poupon mustard
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1 tsp lime zest
1 TBSP lime juice
For the rub:
1 tsp kosher salt
2 TBSP cumin
Fresh ground pepper
For the sauce:
2 TBSP plain non-fat Greek yogurt
½ tsp lime zest
1 tsp lime juice
½ tsp kosher salt
Chopped cilantro for garnish
Method:
Trim fat and silver skin from pork. Combine all marinade ingredients in a plastic ziplock bag and add pork. Marinade for at least an hour in fridge and up all day.
Prepare and light the grill (we use a gas grill); when ready, lightly oil grate with canola oil. Remove pork from marinade (discard) and pat lightly to remove excess (you still want it damp). Sprinkle pork with rub ingredients, rubbing to cover. Let meat come to room temperature while grill heats.
Meanwhile, mix the sauce ingredients and place in fridge.
Cook pork on direct high heat for 2 minutes, turn over and cook an additional 2 minutes. Turn the grill to medium and move to indirect heat, cooking for an additional 14 minutes or until meat thermometer reads at least 140 degrees.
Remove pork from grill and let it rest 10 minutes. Meanwhile, lightly dampen the naan with water and grill 2 minutes on each side on medium, direct heat, until warmed, grill marks are present and naan remains foldable.
To serve, use ½ a piece of naan topped with slices of pork, slather of sauce and sprinkle of cilantro. Fold and eat like a sandwich.
