800 grams of pork tenderloin SASA
2 tablespoons mustard
2 cloves garlic
Salt and pepper to taste
100 grams of tamarind pulp
1 cup beef broth
2 tablespoons sugar
-Cut 8 pork loin medallions SASA 100 grams each.
Adobe with mustard, garlic and pepper.
‘In a saucepan mix tamarind pulp, sugar and beef broth for sauce.
-Cook Low heat and let reduce to the desired texture.
-In A griddle or skillet very hot seal the pork tenderloin medallions.
I finished cooking the medallions in the oven for approximately
-Sirva With plenty of sauce.