Javanese Pork Tenderloin

Javanese Pork Tenderloin

12 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    1 d 8 h 45 m
BAJATHECAT
Recipe by  BAJATHECAT

“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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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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.

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Reviews (12)

Rate This Recipe
MOLLYBODE
11

MOLLYBODE

This was my first disappointment with a recipe from Allrecipes.com so I want to leave this warning. Pork tenderloin does not need brine. The recipe said discard brine, but it did not say wash it all off too! The pork was so salty, almost inedible. The peanut sauce marinade on its own would have been fine.

MARIESTEVENS
10

MARIESTEVENS

I always brine my pork so knew to rinse the tenderloin before proceding with the marinade. This is delicious. Not too salty after rinsing. Loved, loved, loved the peanut sauce! Don't be afraid to try this - yummy!

CEDAR2000
9

CEDAR2000

I wouldn't change a thing. It was a hit at my dinner party. Someone commented on the spice, but that is exactly what I loved about it.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 297 cal
  • 15%
  • Fat
  • 16 g
  • 25%
  • Carbs
  • 19.4 g
  • 6%
  • Protein
  • 19.4 g
  • 39%
  • Cholesterol
  • 47 mg
  • 16%
  • Sodium
  • 3279 mg
  • 131%

Based on a 2,000 calorie diet

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

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