Prepare the marinade:

Cup of Yum
1. In a bowl mix together salt, pepper, oregano, thyme, garlic, and butter.
2. In a separate 2 cup or larger pitcher mix together tamarind juice, olive oil, Worcestershire sauce, and brown sugar. Whisk until the sugar is dissolved.
3. Add the herb butter mixture to the pitcher and whisk to combine.

Marinate the pork loins:

1. Place pork loins in a zip top bag. Pour marinade over the pork loins in the bag and turn them over a few times to coat them evenly.
2. Expel the air from the bag and seal closed. Marinate for 2 hours. You can even marinate them the night before.

Cooking the pork loins:

1. Preheat your oven to 425°F.
2. Place the pork loins in a large oven safe braising pan or roasting pan with a lid. Pour in all the juice from the bag. Bake covered for 30 minutes. Baste and turn every 5 minutes.
3. Reduce oven temperature to 325°F and cook until the internal temperature reaches 145°F.
4. Uncover and broil for about 5 minutes to crisp up to top and watch carefully.
5. Remove from oven. Place pork loins on a cutting board. Cover them and allow them to rest for about 10 minutes. Reserve the sauce.
6. Slice to the desired thickness and place on a serving platter. Drizzle the sauce over the slices and serve.