Tamarind-Glazed Pork Loin

Ingredients

2 pork tenderloins

4 tablespoons olive oil

3 tablespoons tamarind paste

cup water

1/2 cup dry red wine

4 cloves garlic

2 teaspoons fish sauce

1 teaspoon sugar

1 teaspoon chile powder

Salt and pepper to taste

Preparation

Puree all ingredients except the pork and 2 Tbs of oil in food processor. Pour into a heavy plastic bag, add pork, work to coat with marinade, seal and refrigerate overnight or at least an hour.

Heat the 2 tablespoons oil in a skillet. Lift meat from bag and dry with a paper towel. Season with salt and pepper. Add to skillet and brown pork on all sides.

Turn down heat to medium low and continue cooking, turning often, 15 minutes, or until the center of the tenderloin reads 145°. Keep the pork moist with a bit of water and scrape to avoid burning the juices. Remove pork from heat and let rest covered with aluminum foil.

Add remaining marinade from the bag to the pan. Bring to a boil, making sure to scrap up all the drippings from the pork. Reduce until thick and remove from heat.

Slice pork and arrange on a platter, pour the sauce over and serve.