Recipe

Tamarind-chipotle Glazed Prok Loin With Roasted Veggies And Apples Recipe

Add Step-by-Step Photos	Ambauer / All my dishes 2 years ago I got this recipe from the food diva, at a cooking class I took at the Kitchen on Fire in Berkeley, CA. This recipe is so good! It's a bit involved, perfect for a dinner party or a nice weekend dinner. Prep:30m Cook:60m Servings:4	Ambauer
	pork loin

Ingredients

Cooking Garlic

Cooking glaze

Roasting Veggies

Browning pork loin

Straining glaze

Plated

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Ingredients

1 tbsp Olive Oil

2 cloves Garlic chopped finely

½ cup Brown Sugar, firmly packed

2 Chiptole peppers in adobo

¼ cup Tamarind Pulp

1 cup Apple Sauce

1 teasp Salt

¼ teasp Pepper, finely ground

3 tbsp Olive Oil

1 lb Boneless pork tenderloin

4 carrots, peeled and cut into small chunks

1 lb Yukon Gold potatoes, small sized cut into quarters

3 Gala apples

½ teasp Thyme, finely chopped

1 tbsp Italian parley, finely chopped

1½ teasp Salt

½ teasp Pepper, freshly ground

Directions

For Glaze:

In a medium sauce pan over medium low heat, warm olive oil. Add garlic and cook for 2 minutes, stirring. Add brown sugar, chipotle peppers , tamarind, apple sauce, salt and pepper.

Cook for 5-7 minutes or until the mixture has thickened slightly, stirring constantly (it should come to a low boil). Reduce heat and simmer for another 5 minutes or so until it reaches a glaze-like consistency.

Put the glaze through a mesh strainer, pressing to get all the glaze through.

For Roast:

Grease a large roasting pan with one tablespoon of olive oil. In a large.

In a large bowl, combine potatoes, carrots, thyme and coat with one tbsp olive oil, season with salt and pepper.

Place veggies in roasting pan and roast uncovered for 25 minutes.

In a large saute pan over medium high heat, heat one tablespoon of olive oil. Season the pork tenderloin with salt and pepper. Once the oil is hot, place the pork into the pan and allow to sear for 2 minutes. Turn once and sear the other side for 2 minutes.

To the veggies in the roasting pan, add the apples (cut into slices). Stir.

Top veggies with pork roast and cover generously with the glaze. Return roasting pan to oven and roast uncovered for another 20-25 minutes or until the internal temperature of the roast reaches 150-160oF.

Once pork is cooked to desired doneness, remove the roasting pan from the oven, and let rest for 5 minutes. Slice. Add parsely to roasted veggies.

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Comments

ttaaccoo 8 months ago said:
Chipotle and Tamarind--2 of my faves!! Together here!! I've got to try this very soon.

with the tamarind pulp, I have a block (from Thailand) of tamarind which is pretty dry and compact. I guess I will re-hydrate some of it.

Do you buy it as moist pulp? (I do miss the bayarea)

thank you very much!! 5555

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