Name: Tamarind Braised Pork Loin With Mint (Lomito de Cerdo al Tamarindo y Menta)
Yield: Serves 6
Ingredients: 1 (2½-pound) center-cut pork loin; 2 teaspoons kosher salt; Freshly ground black pepper; 2 tablespoons canola oil; ¼ cup dark rum; ⅛ cup tamarind paste, seeds removed; 2 small red onions, quartered through the root end; 2 cups chicken broth; 3 tablespoon grated panela or dark brown sugar; 1 tablespoon grated fresh horseradish, or 1 tablespoon prepared horseradish; ½ cup mint leaves, chopped

Lomito de Cerdo from Colombiana by Mariana Velasquez

Photography by Gentl & Hyers

This is the juiciest pork loin ever. The secret lies in the acid from the tamarind and the slow braise—paired, the meat becomes unbelievably tender. I learned this method from author Caroline Chambers while styling her book Just Married, and I adapted it to feature flavors from my home. Tamarind paste can be purchased online and in many supermarkets as a block or in a jar.