Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 63.23 Kcal (265 kJ) | ||
| Calories from fat | 3.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.4g | 1% | |
|---|---|---|---|
| Sodium | 164.54mg | 7% | |
| Potassium | 54.23mg | 1% | |
| Total Carbs | 12.08g | 4% | |
| Sugars | 7.15g | 29% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 1.4g | 3% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 8.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 70.75 Kcal (296 kJ) | ||
| Calories from fat | 4.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.45g | 1% | |
|---|---|---|---|
| Sodium | 184.13mg | 7% | |
| Potassium | 60.68mg | 1% | |
| Total Carbs | 13.51g | 4% | |
| Sugars | 8g | 29% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 1.57g | 3% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.4mg | 2% | |
| Calcium | 9.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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