Pan-Seared Pork with Spiced Tamarind Glaze

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork medallions pan-seared and finished with a tangy, spiced tamarind glaze that balances savory and sour notes. This Thai-inspired pork recipe, ready in about 25 minutes, pairs pork tenderloin, tamarind paste, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Thai cuisine 290 cal/serving

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Ingredients

500 grams, sliced into 1-inch medallions pork tenderloin
3 tbsp tamarind paste
2 tbsp brown sugar
1 tbsp fish sauce
3, minced garlic cloves
1/2 tsp red chili flakes
2 tbsp vegetable oil
1/4 cup water
2 tbsp, chopped fresh cilantro

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Pat dry 500 grams pork tenderloin medallions and sear in the hot oil for 3-4 minutes per side until golden brown and cooked through, then remove and set aside.
Step 2: Reduce heat to medium and add 3 minced garlic cloves to the skillet, sautéing for 30 seconds until fragrant without browning.
Step 3: Stir in 3 tbsp tamarind paste, 2 tbsp brown sugar, 1 tbsp fish sauce, 1/4 cup water, and 1/2 tsp red chili flakes. Cook for 4-5 minutes, stirring, until the sauce thickens and coats the back of a spoon.
Step 4: Return the pork medallions to the skillet, turning to coat them evenly with the glaze. Cook for an additional 1 minute to warm through.
Step 5: Plate the pork and garnish with 2 tbsp chopped fresh cilantro before serving.