Javanese Pork Tenderloin recipe

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Ingredients

¼ cup kosher salt
¼ cup brown sugar
3 cups warm water
2 (3/4 pound) pork tenderloins
½ cup chunky peanut butter
¼ cup sake
2 tablespoons soy sauce
2 tablespoons white wine vinegar
2 tablespoons honey
2 tablespoons peanut oil
2 tablespoons Thai chili paste
2 tablespoons Sriracha chili sauce
4 cloves garlic, finely minced
2 tablespoons fresh ginger root, finely chopped
¼ cup finely chopped green onions
¼ cup minced fresh cilantro

Nutrition Info

296.9 calories
carbohydrate: 19.4 g
cholesterol: 46.8 mg
fat: 16 g
fiber: 1.6 g
protein: 19.4 g
saturatedFat: 3.6 g
servingSize: -
sodium: 3279.1 mg
sugar: 14.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Dissolve the salt and brown sugar in 1/4 cup warm water. Pour into a large resealable plastic bag with remaining 2 3/4 cups water. Place pork in bag, seal, and refrigerate overnight.

  2. In a small, microwavable bowl, combine peanut butter, sake, soy sauce, vinegar, honey, peanut oil, chili paste, chili sauce, garlic, ginger root, green onions, and cilantro. Microwave for 30 seconds to 1 minute to melt peanut butter, mix thoroughly.

  3. Reserve 1/2 to 3/4 cup of this peanut sauce to serve as a sauce for the cooked meat, refrigerate until ready to use. Pour remaining sauce into a resealable plastic bag. Remove pork from brine, discard brine. Rinse pork, pat dry, and place in the bag with the peanut sauce marinade. Refrigerate for 8 hours, or overnight.

  4. Preheat grill for medium heat. Take pork out of peanut sauce marinade, let sit at room temperature for about 20 minutes. Pour marinade in small saucepan. Heat to a boil, and boil for 3 minutes. If marinade gets too thick, add a little milk to thin.

  5. Lightly oil grill grate, and arrange tenderloins on grill. When pork reaches 125 degrees F (50 degrees C), baste with the boiled marinade. Watch pork carefully after basting so that it doesn't burn. Use a bbq spatula to roll the pork around while cooking. Grill pork tenderloins until internal temperature reaches 145 degrees F (63 degrees C), this should take about 15 minutes. Pull off the grill, and let sit for 5 minutes before slicing into thin rounds.

  6. Warm the reserved sauce in the microwave, and place a dollop of the sauce on each plate. Place pork slices on top of sauce to serve.

Recipe Yield

8 servings

Recipe Note

A wonderfully moist barbecued pork with an Asian kick! Although this pork needs to be started 2 days ahead of serving, the recipe is very easy and so worth the wait! Wonderful served with udon noodles dressed with sesame oil and soy sauce.

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