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roasted pork loin on a plate with a red placemat

Pork Loin in Tamarind Sauce Recipe

Enjoy a tropical style pork loin in tamarind sauce with garlic and herbs. Melt in your mouth tender with sweet and delicate flavors.
5 from 1 vote
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Course: Main dish
Cuisine: Asian
Keyword: basted, oven roasted, pork loin roast
Prep Time: 10 minutes
Cook Time: 40 minutes
Marinate time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 6
Calories: 417kcal
Author: Analida Braeger

Ingredients

Instructions

Prepare the marinade:

  • In a bowl mix together salt, pepper, oregano, thyme, garlic, and butter.
  • In a separate 2 cup or larger pitcher mix together tamarind juice, olive oil, Worcestershire sauce, and brown sugar. Whisk until the sugar is dissolved.
  • Add the herb butter mixture to the pitcher and whisk to combine.

Marinate the pork loins:

  • Place pork loins in a zip top bag. Pour marinade over the pork loins in the bag and turn them over a few times to coat them evenly.
  • Expel the air from the bag and seal closed. Marinate for 2 hours. You can even marinate them the night before.

Cooking the pork loins:

  • Preheat your oven to 425°F.
  • Place the pork loins in a large oven safe braising pan or roasting pan with a lid. Pour in all the juice from the bag. Bake covered for 30 minutes. Baste and turn every 5 minutes.
  • Reduce oven temperature to 325°F and cook until the internal temperature reaches 145°F.
  • Uncover and broil for about 5 minutes to crisp up to top and watch carefully.
  • 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 the desired thickness and place on a serving platter. Drizzle the sauce over the slices and serve.

Nutrition

Calories: 417kcal | Carbohydrates: 16g | Protein: 51g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 153mg | Sodium: 649mg | Potassium: 982mg | Sugar: 12g | Vitamin A: 195IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 2.7mg