Asian-Glazed 'Melt-in-Your-Mouth' Pork Tenderloin

Asian-Glazed 'Melt-in-Your-Mouth' Pork Tenderloin

40 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    14 m
  • Ready In

    2 h 34 m
Austin Geraldson
Recipe by  Austin Geraldson

“A sweet and salty brine is the secret to this Asian-inspired pork tenderloin. Let the pork tenderloin soak in the brine for 2 to 8 hours to become tender, juicy, and flavorful. Grill and serve the sliced tenderloin with the Asian glaze. Complete the meal with brown rice, glazed carrots, and steamed green vegetables.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. To make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours.
  2. For the glaze, whisk together 1/2 cup teriyaki sauce, sweet and sour sauce, hoisin sauce, 4 cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice.
  3. Prepare an outdoor grill for high heat.
  4. Cook the pork tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. Remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes. To serve, brush with glaze, and cut into thin slices.

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Reviews (40)

Rate This Recipe
LEANNA
14

LEANNA

This was a real hit with my brood! I simpified the directions by only adding the brown sugar and salt to the brine. I honestly think that adding all those ingredients twice is overkill and too time comsuming. The meat was moist and the flavors were great. I recommend this one with two thumbs up!

LINDA MCLEAN
14

LINDA MCLEAN

Another great recipe from Chef Austin! This is certainly a very versatile dish that I believe you can cook any which way and it will always turn out well. Because grilling was not going to be an option yesterday and wasn't quite sure what time the four kids would be meandering in, I decided to make this in my slow cooker. One of my buddies from OurTableTalk.com suggested I add baby carrots into the sauce as the pork was cooking and I'm so glad I did. The sauce alone in this dish is so delicious and the carrots soaked up all of that flavor. The pork came out melt in your mouth tender and even tho I had a GINORMOUS piece of meat there was only enough left over to make the boys a sandwich for today. I froze the rest of the sauce which I will use when I make a chicken stir fry this week. Thanks again Austin!!

Lisa W
9

Lisa W

We really enjoyed this! I did not have OJ so I added some apple juice to the glaze & halved the amount based on the feedback from others...I only used about 2 tbsp total b/c it is rather sweet/powerful, but complements the pork very well! I brined for about 3-4 hours and it definitely made a difference, so juicy & tender!!!! It was my first experience with brining anything other than a Thanksgiving turkey, now I want to brine everything! LOL I served it w/ some basmati rice & roasted carrots (tossed w/ olive oil, s/p & sugar before roasting). Yum! Will definitely make again.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 555 cal
  • 28%
  • Fat
  • 8.1 g
  • 12%
  • Carbs
  • 79.5 g
  • 26%
  • Protein
  • 41.8 g
  • 84%
  • Cholesterol
  • 112 mg
  • 37%
  • Sodium
  • 17472 mg
  • 699%

Based on a 2,000 calorie diet

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