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Tamarind Braised Pork Loin With Mint (Lomito de Cerdo al Tamarindo y Menta)
The secret to this juicy pork loin lies in the acid from the tamarind and the slow braise, which is brought to life by peppery horseradish and fresh mint.
👥 6 Servings👤 Mariana Velasquez 📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●skillet
- ●wooden spoon
📝 Preparation Steps
1
Preheat the oven to 325°F.
2
Season the pork with the salt and pepper to taste. Let stand at room temperature for 15 to ⏱️ 30 minutes, to lose the cold from the refrigerator and for the salt to do its magic.
3
Heat the oil in a 10-inch cast-iron skillet or a heavy-bottom sauté pan. Add the roast and sear on all sides, 15 to ⏱️ 20 minutes, until a dark golden crust forms.
4
Remove the roast using tongs and transfer to a rimmed platter. Turn the heat to medium, deglaze the pan with the rum, and bring to a simmer, scraping up the brown crusty bits with the back of a wooden spoon. Cook until the alcohol evaporates, about ⏱️ 45 seconds. Add the tamarind paste, onions, chicken broth, and panela, and bring to a simmer. Return the pork to the pan. Carefully transfer the skillet to the preheated oven and roast for 40 to ⏱️ 50 minutes, until the internal temperature on a meat thermometer reaches 145°F.
chicken broth2 cups
5
Remove the pork loin from the sauce and transfer to a rimmed serving platter. Tent with foil and allow to rest, for 10 to ⏱️ 15 minutes. Meanwhile, finish the sauce: stir the horseradish and mint leaves into the sauce. Taste for seasoning and add a bit more salt if needed. To serve, cut the pork into medallions and spoon the sauce and onions over the loin.
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