Pork Loin Glazed with Tamarind and Pasilla Chili

Recipe for Tamarind and Pasilla Chile Glazed Pork Loin

This pork loin glazed with tamarind and pasilla chile is a dish that combines the smoky and deep flavor of pasilla chile with the tart and sweet touch of tamarind. Although traditionally a dish for special dinners like Christmas or New Year's, its versatile character makes it ideal for any time of year when you want to impress your guests with an Mexican flavor authentic and sophisticated.

Besides being delicious, this dish is a rich source of essential proteins and nutrients from pork, complemented by the digestive and antioxidant benefits provided by tamarind. It's a perfect synergy between meats and sauces that any fan of traditional Mexican cuisine will enjoy preparing and tasting.

Preparation time

To achieve a tasty loin and well-glazed, it's important to respect the indicated times for each stage:

• Preparation: 20 minutes
• Cooking: 60 minutes
• Total: 80 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

For the loin

• 1.2 kg pork loin
• 2 cloves of garlic
• Salt to taste
• Ground black pepper to taste
• 2 tablespoons vegetable oil

For the Tamarind and Pasilla Chile Glaze

• 100 g tamarind paste
• 3 dried pasilla chilies
• 1 cup of chicken broth
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1/2 teaspoon onion powder

If you can't find pasilla chili, you can substitute it with ancho chili, which has a similar flavor profile, though a bit sweeter. Instead of tamarind paste, you can use tamarind concentrate, adjusting the amount to prevent the sauce from becoming too acidic.

Utensils we will use

• Large frying pan
• Medium pot
• Cutting board
• Sharp knife
• Strainer
• Wooden spoon or spatula
• Bowl or cup to hydrate the chilies

Preparation

1. Prepare the loin

1. Wash and dry: Wash the pork loin under the tap and pat it dry with paper towels. This helps it brown better.
2. Season: Peel and crush the garlic cloves. Rub the loin with the garlic, then add salt and ground black pepper all over the surface to enhance its flavor.
3. Brown the loin: Heat the oil over medium-high heat in the pan and place the loin. Cook until golden brown on all sides; this seals in the juices and provides a crispy texture.

2. Prepare the glaze

1. Hydrate the chilies: Clean the pasilla chilies by removing seeds and veins, then place them in a bowl with warm water for approximately 15 minutes until soft.
2. Blending: Drain and place the chilies in the blender along with the tamarind paste, chicken broth, sugar, salt, and onion powder. Blend until a homogeneous sauce is obtained.
3. Cook the sauce: Pour the mixture into a pot and heat it over medium heat, stirring constantly to prevent sticking, until it thickens slightly and the flavors intensify.

3. Glaze the loin

1. Combine: Once the loin is browned, pour the tamarind and pasilla chili sauce into the pan or transfer it to a pot if necessary.
2. Cook in the sauce: Cook the loin over low heat with the sauce, moving the pan so that the sauce glazes and uniformly coats the meat, while the loin cooks for approximately 40 minutes or until tender and juicy.
3. Control the texture: It is important that the sauce is slightly thick so that it adheres well to the loin and provides that traditional glaze characteristic.

To finish and serve

Remove the loin from the sauce and let it rest for a few minutes before slicing it so that the internal juices redistribute. Slice the loin into thick pieces and serve it bathed with more sauce to taste. You can accompany it with white rice, sautéed vegetables, or mashed potatoes to balance the intense flavors of the dish. This dish is perfect for showing off with an unforgettable dinner. If you are interested in varying your repertoire, explore options such as the pork loin stuffed with Port wine sauce or the pork medallions in red wine reduction.

Nutritional information

• Calories: 350 kcal
• Proteins: 40 g
• Fats: 15 g
• Carbohydrates: 12 g
• Fiber: 3 g

These values are approximate per serving and may vary depending on the preparation and specific ingredients used.

7 practical tips for a perfect tamarind and pasilla chile glazed pork loin

7. To achieve a the perfect loin in the style of Taquería TamariChile, it's important to keep in mind some key points that make a difference in flavor and texture:

1. Choose a fresh, good quality loin: The final texture and juiciness depend heavily on the cut of pork.
2. Dry the loin well before browning: Prevents it from boiling instead of browning.
3. Properly hydrate the pasilla chili: So that the sauce has a deep flavor without bitterness.
4. Do not overcook the meat: Slow cooking at a low temperature helps keep it juicy.
5. Adjust the sweetness of the sauce: The balance between tamarind and sugar is key for the traditional glaze.
6. Constantly stir the sauce: To prevent it from sticking or burning.
7. Let the loin rest at the end: This way the juices are distributed and the meat remains more tender.

When is it ideal to enjoy tamarind and pasilla chile glazed pork loin?

This dish is ideal for occasions where you want to impress with intense and authentic flavors, such as family gatherings, special dinners during holiday festivities, or important celebrations. Its combination of the smoky flavor of the gourmet pasilla chili and the sweet-sour touch of delightful tamarind makes it a centerpiece that the whole family can enjoy. Furthermore, its juicy and glazed texture gives it a festive character that fits perfectly in events where the Mexican flavor is the star. You can accompany it with dishes like purees, rice, or sautéed vegetables that balance the culinary experience.

Comparison of tamarind and pasilla chile glazed pork loin with similar recipes

Common questions about tamarind and pasilla chile glazed pork loin

Share your experience with tamarind and pasilla chile glazed pork loin

Cooking invites experimentation and sharing special moments. When preparing this recipe, I encourage you to try this combination of flavors and tell us how it turned out, what variations you used, and what side dishes you chose. Every experience in the kitchen enriches learning and can inspire new creations.

Culinary glossary on tamarind and pasilla chili glazed pork loin

• Glaze: Technique for coating food with a thick, shiny sauce that adds flavor and appearance.
• Hydrate: Process of soaking dry ingredients, such as chilies, in water to soften them and facilitate their use.
• Achieve the right doneness: Cook until the desired texture is achieved, neither raw nor overcooked.
• Blender: Appliance for crushing ingredients and forming homogeneous mixtures, can be substituted with a molcajete or manual whisk.
• Strain: Filter a preparation to remove solid residues and obtain a smooth texture.