Pork Loin with Tamarind Sauce

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For the pork:

3 tbsp. GOYA® Adobo with Pepper

3 tbsp. GOYA® Olive Oil

3 tsp. GOYA® Minced Garlic

3 lb. boneless pork loin

For the tamarind sauce:

1 can (12 oz.) GOYA® Frozen Tamarind Concentrate

1 tbsp. grated fresh ginger

¼ cup soy sauce

¼ cup sugar

2 tsp. GOYA® Minced Garlic

1 tsp. molasses

2 tbsp. ketchup

½ tbsp. flour

½ tbsp. water


1. In bowl combine Adobo, olive oil and garlic. Rub mixture on to pork, cover with plastic wrap and refrigerate until ready to cook. The longer it marinates the better it will taste.
2. When ready to cook, preheat barbeque grill or preheat oven to 350 ° F.
3. Grill on low heat until pork reaches internal temperature of 160° F. about one hour. If using oven, place pork on a rack in roasting pan, add 2 cups water, and cover with aluminum foil. Cook to 160° F, about one hour.
4. While meat is cooking, in saucepan, combine first seven ingredients and heat on medium, stirring often.
5. Dissolve flour in water and stir into sauce. Cook on medium, stirring often until it thickens.
6. Slice meat and serve with sauce on the side.
Serves 4-6

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