1 syringe of meat kept clean
2 teaspoons salt
2 teaspoons of pepper
300 gm peeled tamarind
4 garlic cloves
4 guajillo peppers, soaked and seedless
4 chipotle peppers, seasoned
2 Chile Moreta
5 cream peppers
¼ cup maple syrup
1 tablespoon Dijon mustard
2 tablespoons tomato puree
2 ripe tomatoes
Two tablespoons of ground chicken broth
ROAST the onion, garlic, tomatoes and dried chiles on a griddle. Remove the dried chiles after roasting them for 10 seconds on each side and the rest of the ingredients until they take a homogeneous black color.
SOAK the chiles in boiling water for 20 minutes.
PLACE dried chiles, chipotle chiles, fat peppers, tomato puree and chicken bouillon powder in blender; blend until well incorporated.
STIR the chili sauce and sauté it in a pot with a little vegetable oil; add the peeled tamarinds and after 10 minutes strain the sauce to remove their fibers and seeds.
ADD salt, pepper and maple syrup to the tamarind sauce; remove from heat and set aside.
SAZE the tenderloin with salt and pepper on all sides, tie with twine to divide the medallions and glaze with the Dijon mustard.
HEAT a frying pan, add vegetable oil and brown the pork loin on all sides until it takes a caramelized color.
PLACE the pork loin in a baking dish and bathe it with the tamarind sauce; cover the pork loin with aluminum foil and bake at 180°C (350°F) for an hour and a quarter. Baste the tenderloin with its juices and the tamarind sauce every 20 minutes to create a rich sweet and sour crust.
REMOVE the foil and bake the tenderloin for 15 minutes more.
REST pork tenderloin in tamarind sauce for 10 minutes before serving with tamarind sauce.