I just got back from vacation, and apart from the usual souvenir purchases, I brought back with me a new recipe. You see, I went home to visit my family, and my sister made this amazing pork loin in tamarind sauce. It wasn’t just finger licking good, it was really easy to make too: DOUBLE BONUS! Naturally, when I came back home I had to try it. The tamarind juice wasn’t hard to find either; my local grocery store had it in the ethnic food section. If you are unable to find tamarind juice, you can mix lime juice or white wine vinegar with equal parts of light brown sugar.
Tamarind is a long curved brown tropical fruit that comes in a bean-like pod. It is a fruit from the tamarind tree, which is native to Africa. The tamarind traveled to Persia (modern day Iran) where it was named tamar-hindi (Indian date). The name comes from the date like appearance of the interior brown pulp. By the way, I have a couple more recipes that use tamarind on my blog. Check out Thai Red Chicken Curry and Spicy Thai Style Lettuce Wraps.
Pork loin in tamarind sauce can be the star of any meal because of its unique sweet and tart flavor. I like to serve it with white rice, and black beans. Plain, simple, and very tropical. This dish is a pretty easy way to bring something exotic to your weeknight meal without having to spend a ton of time in the kitchen. Just as a side note: you can use pork chops if you prefer. If you have leftovers, you can whip up some tacos the next day, just a thought!
I think I have found in pork loin in tamarind sauce a new go-to dish for my busy weeknight meals, or for a casual dinner party. I hope you like it too, and if you do, please share with your friends! Spread the love!
Quick tip: If you want an enhanced flavor for your pork loin in tamarind sauce, I recommend to marinate it for up to 6 hours. You can even do this the night before. Just a thought, that’s what my sister does, and it’s what I do.
- 2 small pork loins (3 lbs. total)
- 1 tsp. salt
- ½ tsp. pepper
- 1 Tbsp. oregano
- 1 Tbsp. thyme
- 3 garlic cloves minced
- 2 Tbsp. butter melted
- 9.6 oz. can tamarind juice
- 1 Tbsp. olive oil
- 4 Tbsp. Worcestershire sauce
- 3 Tbsp. cup brown sugar
- In a bowl mix together salt, pepper, oregano, thyme, garlic, and butter.
- In a separate bowl mix together tamarind juice, olive oil, Worcestershire sauce, and brown sugar.
- Place pork loins in a glass dish. Pour butter and herb mixture over the pork loins, and turn them over a few times to coat them evenly.
- Pour tamarind juice mixture and coat thoroughly. Cover with aluminum foil and refrigerate for about 30 minutes. Periodically turn over pork loins. You can even marinate them the night before.
- Preheat oven to 425.
- Bake covered for 20 minutes. Baste and turn every 5 minutes.
- Reduce oven temperature to 325'F and cook until juices run clear when poked.
- Uncover and broil for about 5 minutes.
- Remove from oven. Place pork loins on a cutting board. Cover them and allow them to rest for about 10 minutes. Reserve the sauce
- Slice to desired thickness.