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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. In a medium saucepan, bring vinegar, brown sugar, and garlic to a low boil, whisking until brown sugar has completely dissolved.
2. Boil, stirring often until liquid has reduced by half; liquid will be a syrup at this point.
3. 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.
4. Pour sauce through a sieve into a serving bowl.
5. Spoon over sliced pork tenderloin.
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