• In a medium bowl, add 1 cup Greek yogurt, 1 Tbsp lemon juice, 2 tsp cumin, 1 tsp cinnamon, 2 tsp Chili powder, 2 tsp black pepper, 1 Tbsp ginger, 1/2 tsp salt and then whisk well to combine, set aside.
• On a cutting board, remove the silver skin from the pork tenderloin and then cut into 1-inch-thick slices.
• Place the cut tenderloins into the mixture and then mix well. Cover the bowl and rest in the fridge for at least 1 hour.
• In a large saucepan, heat 1 tablespoon oil, then cook the marinated pork tenderloin until the juices run clear, around 10-15 minutes.
• Once the pork tenderloin is cooked, remove it from the saucepan and then place it in a dish and set aside.
• To the saucepan, melt 1 tablespoon butter.
• To the melted butter, add the minced garlic and sauté until fragrant, about 1 minute and make sure to stir up any bits on the pan.
• To the garlic, add 2 teaspoons cumin, 2 teaspoons paprika, 1/4 teaspoon salt and then whisk well.
• Stir in 1 can tomato sauce and then whisk well to combine.
• Add heavy cream to the sauce and then whisk well to combine.
• Simmer the sauce until thickened, then add the pork tenderloin back to the sauce and simmer for 10 minutes.

Cook the Rice

• Firstly, rinse the rice at least 3 times, making sure the rice water runs clear.
• Cover the rice in water and swirl it around clockwise, then strain it with a mesh strainer.
• Then cook the rice according to the package instructions.

Cook the Vegetables

• Firstly, wash and then dice an onion, then set aside.
• Wash and then dice zucchini, and then set aside.
• Wash and then dice sweet peppers, then set aside.
• To a medium saucepan, add 1 tablespoon butter and 1 tablespoon oil and then warm it to medium.
• Sauté the vegetables in the oil and butter until tender.
• Finally, serve the masala by platting it with rice, veggies and then top it with the Pork Tikka Masala, homemade Naan and sauce.