Prep 10 mins
Cook 0 mins
Recipe is from the Sonoran Grill cookbook. It says that this sauce is wonderful on any roast pork; however, it recommends pork tenderloin. Recipe did not provide cooking times.
- 1⁄4 cup red wine vinegar
- 3 tablespoons dark brown sugar
- 2 garlic cloves, minced
- 1 1⁄2 cups beef broth
- 1⁄3 cup tamarind paste
- 1 teaspoon fresh ginger, grated
- In a medium saucepan, bring vinegar, brown sugar, and garlic to a low boil, whisking until brown sugar has completely dissolved.
- Boil, stirring often until liquid has reduced by half; liquid will be a syrup at this point.
- Lower heat to a simmer and whisk in the beef broth. Whisk in the tamarind paste. Stir in the ginger and simmer to let sauce reduce a little more.
- Pour sauce through a sieve into a serving bowl.
- Spoon over sliced pork tenderloin.
Delicious! I made this while our son was visiting, and when we dropped him off at the airport he thanked us for all the wonderful meals and said THIS SAUCE was the highlight of the trip! Well, I thought the rum-soaked raisin brownies were the best of the week, but agree this was way up there! Served with some grilled thick-cut pork chops, this was wonderful. Made for FF&F Best of 2014.
A wowzers sauce! Can totally see why it was in someone's best of the year cookbook. It has a delicious and fancy restaurant quality to it, without being a long and complicated recipe to make. I did not strain it, and reduced it til it was quite thick (20 minutes?). Made half a recipe for at least 3 persons worth of pork. I am betting this would be great over any meat, fish or even a vegetarian option.
I love tamarind sauce and this one is excellent. It is now my go to recipe to make my own sauce. It tastes even better than the store bought kind. I served it with roasted pork tenderloin. I can't wait to make homemade samosas, its going to be wonderful with them. Rich, thick, smooth and delicious. Thank you so much Nancy for sharing a recipe that I will be making often. This has gone into my Favorites Cookbook for 2013.