Grilled Pork Tenderloin With Tamarind-chipotle Glaze
This pork tenderloin recipe is bursting with flavors that will delight your taste buds. The combination of tangy red wine vinegar, smoky chipotle peppers, and aromatic garlic creates a rich and complex marinade for the tender pork. Paired with creamy roasted garlic potatoes and a zesty apple sauce, this dish is a perfect balance of savory and sweet. Get ready to impress your guests with this delicious and satisfying meal!
— Constant Cookbook
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
- 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
Instructions
- Heat grill to high. Grate the zest from half the lemon and squeeze the juice from both halves. Split the pork fillet down the centre, cutting almost all the way through, and open out like a book. Lift onto a baking tray and season with salt, pepper and the lemon zest. Sprinkle with 1 tbsp of the sage. Grill for 8-10 mins, turning once, until cooked through.
- Meanwhile, pour the lemon juice into a small pan. Add the apple to the pan with the remaining sage, sugar, salt and pepper. Bring to the boil, stirring, then simmer until soft, about 6 mins. Serve with your favourite green veg and potato wedges (recipe, top right).
Yield
Serves 4
Nutrition
- Calories: 269 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 16 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 31 grams protein
- Sodium Content: 0.2 milligram of sodium
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