Grilled pork tenderloin with tamarind-chipotle glaze

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• 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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• KathrynV

  10 August 2010

  KathrynV rated and commented on this recipe

  

  As mentioned above, if you keep simmering the sauce until it reaches the desired consistency, rather than following the timings given in the recipe, it is delicious. Goes really well with the garlic mash. I couldn't get the chipotle peppers anywhere, so used some chargrilled peppers, smoked paprika and chilli powder and it worked very well. Recommended.

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• EmilyMcGovern

  04 February 2013

  EmilyMcGovern rated and commented on this recipe

  

  This recipe is delicious - with modifications. As others have said, the glaze took much longer than it said. I think it needed at least half an hour simmering - possibly more - but thanks to the other comments, I didn't start the meat or potatoes too early! I couldn't get any of the chipotle peppers so I put some chillies in and some smoked paprika. I do think that the quantities for the glaze were a bit much but I'm not really complaining as I've frozen the rest so the next time will be much easier!

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• funk42

  13 May 2013

  funk42 commented on this recipe

  I took on board the glaze comments and came in with a lovely consistency - having fan out of ketchup I used ketchup manis instead and some sun dried tomatoes so we had a very sweet glaze which was tempered by a regular mash - I froze some of the glaze as definitely don't need as much as produced, went down a treat in our house and the pork was tender, juicy and cooked to perfection!

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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

Ready in 40 mins

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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