This recipe is reminiscent of the classic Mexican pork loin roasted with orange juice. Here, the tamarind and brown sugar give the pork a sweet-and-sour taste, and the meat is grilled and glazed rather than roasted.
For the pork:
- 4 1½ inch thick pork loin chops
- ½ cup fresh orange juice
- 2 large garlic cloves, minced
- salt and pepper to taste
For the glaze:
- 3 cups chicken broth
- 1 cup orange juice
- ½ cup light brown sugar
- 3 tablespoons olive oil
- 2 tablespoons tamarind paste
- 1 tablespoon grated orange peel
Place the pork in a non-reactive dish, such as a Pyrex baking dish. Mix the orange juice, garlic, salt and pepper and marinate, refrigerated, 2-4 hours.
While the pork is marinating, make the glaze. Combine all glaze ingredients in a sauce pan, bring to a boil, lower heat and cook, stirring from time to time, until reduced to ¾ cup.
Bring the pork to room temperature, remove from marinade and discard any leftover marinade. Grill the pork until cooked through. Use ¼ cup of the glaze to brush on the pork as it grills. Spoon the remaining glaze over the pork once it is done. Makes 4 servings.
Link to Source Article
Tart, Tasty Tamarind: From Candy to Cocktails