StewsMediumFree

Pork Loin in Tamarind Sauce

Name: Pork Loin in Tamarind Sauce
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 30 g Piloncillo (unrefined cane sugar); 3 cdas Vegetable oil; 150 g Tamarind pulp; 1 pinch Ground cinnamon; 4 cloves Garlic cloves; 1000 g Pork loin; 20 g Toasted sesame seeds; 1 Onion; 2 Dried ancho chilli; 1 cdita Ground cumin

70 min (20 prep + 50 cook) Medium 6 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 30 Mar 2026

Juicy pork loin glazed in sweet-sour tamarind sauce with piloncillo and ancho chilli.

About this recipe

Pork loin in tamarind sauce is a stew that combines the tenderness of pork with the sweet-sour balance of tamarind sauce, enriched with piloncillo, ancho chilli and spices. Tamarind, brought to Mexico by Arab and Persian traders through Spain during the colonial period, became one of the most beloved flavours in Mexican cuisine, present from agua fresca to meat sauces. This recipe is an elegant expression of that tradition.

History & Origin

Tamarind arrived in Mexico from India and Africa, travelling along the Arab trade route to Spain and from there to the New World with the conquistadors. Its adaptation into Mexican gastronomy was immediate and profound: the mestizo and criollo communities of the viceroyalty found in tamarind the perfect balance between acidity and sweetness that Mexican cuisine so values. On the Pacific coasts - Colima, Jalisco, Nayarit - tamarind is used in marinades for meat and seafood, while in central Mexico it appears in sweets, agua fresca and table salsas. The combination of tamarind with piloncillo (unrefined cane sugar) and dried chillies is one of the most sophisticated preparations in popular Mexican cuisine, capable of transforming a simple pork loin into a dish of complex, deep flavours.

Estimated cost

£19.00

Total cost

£3.17

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

35g

Protein

28g

Carbohydrates

12g

Fat

Fibre

540mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Rehydrate the tamarind pulp: dissolve 150g of seedless tamarind pulp in 300ml of hot water for 10 minutes. Strain well, pressing to extract all the paste and discard the fibres. Reserve the concentrated liquid.
💡 Buy solid block tamarind pulp without seeds - it is more concentrated than processed tamarind paste.
2
Toast the ancho chilli on a dry griddle for 30 seconds per side. Rehydrate in hot water for 15 minutes. Blend the rehydrated chilli with the strained tamarind pulp, 2 garlic cloves, 1 tbsp grated piloncillo, 1/2 tsp ground cumin, 1 pinch of ground cinnamon and salt. Strain the salsa.
💡 Piloncillo can be substituted with dark brown sugar if you cannot find piloncillo.
3
Cut the pork loin into 2 cm thick medallions or leave whole. Season with salt and pepper. Sear the loin in hot oil over high heat for 3-4 minutes per side until well browned. Remove and set aside.
💡 Sealing on high heat creates a flavourful crust (Maillard reaction) that locks in the meat's juices.
4
In the same pan, sauté 1/2 finely chopped onion until translucent. Pour in the tamarind and chilli salsa and let it reduce over medium heat for 5 minutes stirring. Return the seared loin to the pan, coat well with the salsa and cover. Cook on low heat for 25-30 minutes until the meat is cooked through and the salsa thickens.
💡 If the salsa thickens too much, add a little chicken stock or water to adjust the consistency.
5
Serve the loin in tamarind salsa with white rice or red rice, pot beans and warm corn tortillas. Garnish with toasted sesame seeds and pickled red onion. The salsa should be glossy, semi-thick and balanced between sour, sweet and spicy.
💡 Toasted sesame seeds add texture and a subtle nutty flavour that complements the tamarind.