Pakastani Baked Pork with Lime & Black Cumin served
Recipe type: Entree
Cuisine: Pakastani
Adapted from Laura Kelley
  • 2 pork tenderloins, silver skin removed (or you can use 2-3 chicken breasts, as the original recipe calls for)
  • 1 T grated ginger
  • 1 T minced garlic
  • 1 cup Greek yogurt (she calls for chaka, which is drained yogurt)
  • 1 egg, beaten
  • 1 t salt
  • ½ t black peppercorns
  • 2 cloves
  • 1 t black cumin seeds
  • ½ t cinnamon
  • 1 large pinch saffron
  • 2 T lime juice
  • to taste, for garnish thinly sliced onion rings
  • to taste, for garnish chopped mint
  • to taste, for garnish lemon or lime wedges
  1. Roast the black cumin seeds in a tiny amount of oil, maybe ½ teaspoon. As they become fragrant, remove them from the heat and dump them in a spice grinder, but leave them to cool. When they are cool, add the black peppercorns and cloves and grind them all together. Set aside.
  2. Pierce the pork tenderloin in several places with a fork or knife. Place in a ziploc bag.
  3. Whisk together the ginger, garlic, yogurt, egg, salt, cinnamon, saffron, lime juice and the ground spice mixture. Pour this into the bag with the pork tenderloin. Leave in the fridge (actually Kelley says room temperature but I just couldn't do it) to marinate for at least 3 hours, all day is even better. Occasionally turn and massage the bag to really get the marinade into the meat.
  4. Preheat the oven to 350 F. Place the pork with its marinade into an oven-proof baking dish. Bake for 20-25 minutes, until pork registers 145 F. Let sit for 5 minutes before serving, garnished with onion slices, mint leaves and lemon or lime wedges.
Recipe by The Spiced Life at