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Tamarind-Chipotle Glazed Pork Loin with Roasted Vegetables & Apples
Recipe Provided By Chef Alexandra I. Lopez, The Food Diva
1 Tbsp. olive oil
2 cloves garlic, finely chopped
½ cup firmly packed light brown sugar
2 small chipotle peppers, canned in adobo
¼ cup tamarind pulp
1 cup apple juice
1 tsp. salt
¼ tsp. freshly ground black pepper
3 Tbsp. olive oil
1- one pound boneless pork tenderloin
4 carrots, peeled and cut into small chunks
1 pound baby Yukon Gold potatoes, quartered
3 Gala apples, cored, unpeeled and cut into thick wedges
½ tsp. fresh thyme, finely chopped
1 Tbsp. Italian parsley, finely chopped
1 ½ tsp. salt
½ tsp. freshly ground black pepper
Preheat oven to 425 F.
In a medium sauce pan, heat 1 tbsp. olive oil over medium-low heat. Add garlic and cook for 2 minutes, stirring constantly, followed by brown sugar. Stir until dissolved. Add the chipotle peppers, tamarind, apple juice, salt and pepper and cook over medium heat while stirring for 5-7 minutes or until the mixture has slightly thickened and reduced. Once the glaze has come to a slight boil, reduce heat to low, continue to stir and simmer for an additional 5 minutes. Remove from heat and cool completely. Using a fine mesh strainer, strain glaze into a small bowl and set aside, allowing glaze to thicken uncovered for at least 20 minutes.
Lightly grease a large roasting pan with 1 tbsp. of olive oil. In a large bowl combine potatoes, carrots, thyme and coat with 1 tbsp. olive oil, salt and pepper. Place vegetables into roasting pan and roast uncovered for 25 minutes.
In a large sauté pan, heat 1 tbsp. of olive oil over medium-high heat until hot. Season the tenderloin with salt and pepper and sear on each side for 2 minutes. Remove the pork from pan and allow it to rest on a clean plate.
Remove the roasting pan from the oven. Carefully stir in the apples and place the tenderloin on top of the vegetable/apple mix. Generously coat the pork and vegetables with the tamarind-chipotle glaze. Return the roasting pan to the oven and roast uncovered for 20-25 minutes or until internal temperature of the pork reaches 150-160F with a meat thermometer.
Once pork is cooked to desired doneness, allow to cool slightly before slicing. Add the chopped parsley to the roasted vegetables and apples and serve sliced pork on top of the roasted apples and vegetables.
Prep and cook time: 2 Hours