Tamarind-Glazed Pork Loin
By: Barnaby Dorfman
Published: Saturday, December 5, 2009 - 12:09am

Ingredients




2 pork tenderloins
4 tablespoons olive oil
3 tablespoons tamarind paste
 cup water
1/2 cup dry red wine
4 cloves garlic
2 teaspoons fish sauce
1 teaspoon sugar
1 teaspoon chile powder
Salt and pepper to taste

Preparation

1 Puree all ingredients except the pork and 2 Tbs of oil in food processor. Pour into a heavy plastic bag, add pork, work to coat with marinade, seal and refrigerate overnight or at least an hour. 2 Heat the 2 tablespoons oil in a skillet. Lift meat from bag and dry with a paper towel. Season with salt and pepper. Add to skillet and brown pork on all sides. 3 Turn down heat to medium low and continue cooking, turning often, 15 minutes, or until the center of the tenderloin reads 145°. Keep the pork moist with a bit of water and scrape to avoid burning the juices. Remove pork from heat and let rest covered with aluminum foil. 4 Add remaining marinade from the bag to the pan. Bring to a boil, making sure to scrap up all the drippings from the pork. Reduce until thick and remove from heat. 5 Slice pork and arrange on a platter, pour the sauce over and serve.

About


This recipe is adapted from one presented by Lynn Rossetto Kasper on The Splended Table .