Ingredients for 12 servings
¼ tsp. ground cinnamon
½ cup firmly packed dark brown sugar
1 cube chicken flavor bouillon
1 Knorr® Garlic MiniCube(s), crumbled
1 package (14 oz.) frozen tamarind pulp, thawed
2 Knorr® Chipotle MiniCube(s), crumbled
3 -lb. boneless pork loin roast
½ cup firmly packed dark brown sugar
1 cube chicken flavor bouillon
1 Knorr® Garlic MiniCube(s), crumbled
1 package (14 oz.) frozen tamarind pulp, thawed
2 Knorr® Chipotle MiniCube(s), crumbled
3 -lb. boneless pork loin roast
Directions
Preheat oven to 450°F.
Place pork in a 13 x 9-inch baking pan. Rub pork with cube chicken flavor bouillon and roast for 30 minutes. Reduce oven temperature to 350°F and roast for an additional 30 minutes or until meat thermometer inserted in center reaches 150°F. Set aside and keep warm.
Meanwhile, bring tamarind to a boil in a medium skillet over high heat. Reduce heat and simmer about 5 minutes. Stir in cinnamon and brown sugar and simmer an additional 5 minutes, stirring occasionally. Remove from heat and stir in remaining ingredients. Serve sauce over sliced pork.
Place pork in a 13 x 9-inch baking pan. Rub pork with cube chicken flavor bouillon and roast for 30 minutes. Reduce oven temperature to 350°F and roast for an additional 30 minutes or until meat thermometer inserted in center reaches 150°F. Set aside and keep warm.
Meanwhile, bring tamarind to a boil in a medium skillet over high heat. Reduce heat and simmer about 5 minutes. Stir in cinnamon and brown sugar and simmer an additional 5 minutes, stirring occasionally. Remove from heat and stir in remaining ingredients. Serve sauce over sliced pork.
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