Grilled pork tenderloin with tamarind-chipotle glaze

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olive magazine

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Recipe by olive magazine

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1. 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.
2. Add the chipotle peppers and tamarind purée and cook for another 10 minutes on a low heat. Add the Worcestershire sauce at the very end.
3. Meanwhile, boil the potatoes until tender, mash with the garlic and fold in some butter and the cream. Season.
4. Season the pork and grill for about 10 minutes, turning once or twice until cooked through. Brush the pork with the glaze and serve with the garlic mash.

Chipotle

Chipotle peppers and chipotle chiles in adobo (a smoky chilli marinade) are available from some supermarkets and delis and from www.coolchile.co.uk.

Per serving

656 kcalories, protein 22.4g, carbohydrate 56.1g, fat 29.4 g, saturated fat 14.1g, fibre 2.8g, salt 1.56 g

Latest comments and suggestions

• Beckster

  19 March 2008

  Beckster commented on this recipe

  This was a very disappointing recipe, there was way too much liquid for it to be a glaze, I definitely would not recommend it.

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• Miriam

  01 February 2009

  Miriam rated and commented on this recipe

  

  Quite time consumimg but worth it as very tasty!

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• Michael and Laura

  02 May 2009

  Michael and Laura commented on this recipe

  Very tasty, but theres a modification to the recipe - where it says simmer, boil it instead over a moderate heat, stiring and watching carefully until it starts to thicken and goes slightly sticky. That give you a glaze rather than a soup.

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• Deano

  03 October 2009

  Deano rated and commented on this recipe

  

  If you ignore the cooking time for the sauce an simply simmer until it reaches a sauce like consistancy this recipie is great.

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Ingredients

• half an onion , chopped
• oil
• 250ml red wine vinegar
• 2 tsp garlic powder or garlic granules
• 125ml tomato ketchup
• 2 tsp ground cumin
• 3 tbsp sugar
• half a small tin of chopped chipotle peppers , or use 2tbsp chipotle chiles in adobo
• 50g tamarind purée
• 2 tsp Worcestershire sauce
• 300g pork tenderloins

FOR THE GARLIC MASH

• 500g potatoes , cubed
• 4 garlic cloves , roasted (wrap in foil and bake for 15 minutes at 180C/fan 160C/gas 4)
• unsalted butter
• 142ml carton double cream

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• half an onion , chopped
• oil
• 250ml red wine vinegar
• 2 tsp garlic powder or garlic granules
• 125ml tomato ketchup
• 2 tsp ground cumin
• 3 tbsp sugar
• half a small tin of chopped chipotle peppers , or use 2tbsp chipotle chiles in adobo
• 50g tamarind purée
• 2 tsp Worcestershire sauce
• 300g pork tenderloins

FOR THE GARLIC MASH

• 500g potatoes , cubed
• 4 garlic cloves , roasted (wrap in foil and bake for 15 minutes at 180C/fan 160C/gas 4)
• unsalted butter
• 142ml carton double cream

Per serving

656 kcalories, protein 22.4g, carbohydrate 56.1g, fat 29.4 g, saturated fat 14.1g, fibre 2.8g, salt 1.56 g

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