Prepare the marinade: mix the ground garlic, salt, pepper, and powdered broth. Let the pork loin marinate for 1 hour.
Drizzle with the beef broth and water.
In a pot, cover and bake for 2 hours at 180 degrees Celsius. Remove and let cool.
Prepare the sauce. In a saucepan over high heat, combine the tamarind concentrate and orange juice. Reduce by half.
Add the tomato puree, vinegar, and beef broth. Let it boil and thicken. Optionally, add the chipotle chili.
Strain the broth released by the meat. Take 1 cup and add the cornstarch. Add the rest of the juice released by the meat and let it thicken until it has the consistency of a sauce. Season with salt and pepper.
Place the pork loin medallions and drizzle with the hot sauce to serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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