Tamarind Glazed Pork Loin, Mediterranean Olives and Tomato Confit

June 23, 2008 9:35:53 AM PDT
Rhapsody Executive Chef Doran PayneServes 2-4

Ingredients:
  • 2 lbs pork tenderloin
  • 8 roma tomatoes
  • 1/4 cup olive oil
  • Salt & pepper
  • 2 cloves of garlic
  • Sprig of thyme
  • 1 lb mixed Mediterranean olives
  • 1/2 cup of Sugar
  • 1/4 cup water
  • 1/4 cup red wine vinegar
  • 6 oz tamarind puree
Method:
  1. First confit the tomatoes: blanch the tomatoes in boiling water for about 30 seconds then refresh in cold water to remove the skins.
  2. Cut the tomatoes into quarters and remove the seeds.
  3. Toss the peeled tomatoes with some olive oil, season with salt & pepper.
  4. Slice the garlic and chop the thyme.
  5. Mix this with the tomatoes then place on an oven ready tray; place in the oven at about 120 degrees for about 1 hr. The tomatoes at this point should be cooked and a bit dehydrated.
  6. Slice the olives to desired thickness and mix with the now confit tomatoes - season to desired taste, finishing with a few spoonfuls of olive oil.
  7. Dissolve the sugar in the water and place on the heat, allow to boil and reduce by about by half.
  8. Place the vinegar in with the sugar and then follow with the tamarind puree. Allow to boil and reduce for about 10 minutes. Then cool down.
  9. Season the pork and then brush the tamarind paste over the loin, then grill, making sure to continue to brush the loin while on the grill.
  10. After grilling, allow the meat to rest for about 7 minutes. Slice and place atop the olive and tomato mixture. Then drizzle a little more olive oil to help keep the meat moist.

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