Wednesday, 17 July 2013

Grilled Pork Tenderloin with Tamarind-Chipotle Glaze with Mexican Rice

This was a delicious meal. The chipotle-tamarind sauce was particularly good, with a hint of spice but mostly a lovely warmth. The rice was lovely too and definitely something I will make again as it was not much effort for fantastic flavour. The pork however, took much longer to cook than the 10 mins the original recipe suggested. I took this lovely photo, cut into the pork and realised it was still rather pink in the middle so back under the grill it went. By the time it was cooked enough to actually eat, everything else was cold and it was rather hacked to bits! I served it with refried beans and sweetcorn.

Grilled Pork Tenderloin with Tamarind-Chipotle Glaze with Mexican Rice
(adapted from Olive Magazine September 2009 and Mel's Kitchen)
(Serves 4)

1/2 onion, chopped
250ml red wine vinegar
2 tsp garlic powder or garlic granules
125ml tomato ketchup
2 tsp ground cumin
3 tbsp sugar
2 tbsp chipotle paste
50g tamarind purée
2 tsp Worcestershire sauce
300g pork tenderloin
For the rice:
200g basmati rice
1 tbsp olive oil
1 small yellow onion, diced
4 cloves garlic, finely minced
55g tomato paste
1 tbsp of lime juice
small bunch coriander, chopped
2 tsp cumin
To make the barbecue sauce, cook the onion in a little oil until caramelised. Add the red wine vinegar, ketchup, 500ml water, garlic powder or granules, cumin and sugar and let it simmer for about 15 minutes.
Add the chipotle paste tamarind purée and cook for another 10 minutes on a low heat. Add the Worcestershire sauce at the very end.

Meanwhile, cook the rice according to packet instructions.

While the rice is cooking, heat the olive oil in a large nonstick skillet over medium heat. Cook the onions in the oil for 10 minutes, until translucent and starting to brown. Add the garlic to the skillet and cook for one minute, stirring constantly. Stir in the tomato paste and cumin and cook for another minute or two. Mix in hot, cooked rice, lime juice and cilantro. Mix until well combined. Season to taste with salt.
Season the pork and brush with the sauce. Grill for about 10-20 mins depending on the thickness of your pork, turning once or twice until cooked through. Pour over the remaining sauce and serve with the rice.

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