For garlic-tamarind pork loin, marinate it a day ahead; it is best on the barbecue. Serve it with a salad, nice dinner rolls, and grilled vegetables—yum.
Ingredients
- 0.13 cups lime juice
- 0.13 cups soy sauce
- 3 cloves garlic , minced
- 1.5 tablespoons tamarind paste
- 1 tablespoon sugar
- 1 tablespoon sambal oelek
- 1 pound pork loin
Instructions
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1
Whisk lime juice, soy sauce, garlic, tamarind paste, sugar, and sambal oelek together in a bowl. Whisk marinade for 1 minute; pour into a resealable plastic bag. Poke pork tenderloin with a fork or knife. Add to the bag, coat with. marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight (for best results).
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2
Preheat an outdoor grill for high, indirect heat and lightly oil the grate.
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3
Remove pork loin from marinade and shake off excess. Discard remaining marinade.
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4
Sear on the preheated grill over direct heat, 1 to 3 minutes per side; move to indirect heat until cooked through, 20 to 30 minutes more, depending on thickness.
Nutrition Facts
Per serving
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