Ingredients:
6 pork loins
125 g tamarind
1 cup seedless prunes
1 cup red wine
3 garlic cloves
4 tbsp cocoa
3 tbsp tomato sauce
2 tbsp sugar
2 tbsp orange marmalade
1 tbsp mustard
1 tbsp oil
1 tsp ginger
1 tsp cinnamon
1 tsp vanilla
1/4 tsp cloves
Salt and pepper
Preparing:
Marinate pork loins with garlic, mustard and oil.
Boil for 5 minutes the tamarind with prunes and wine.
Remove from the heat, remove the seeds of tamarind, liquefy and sift.
Add the remaining ingredients and mix well.
Cover with plastic the pork loins with the sauce and let stand for 2 hours.
Place pork loins in a pyrex without grease, cover with aluminum and bake at 175°C (350°F) for 30 minutes.
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