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Asian-Glazed 'Melt-in-Your-Mouth' Pork Tenderloin
SUBMITTED BY:
Austin Nielson
PHOTO BY:
ambikins
"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."
RECIPE RATING:
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PREP TIME
20 Min
COOK TIME
14 Min
READY IN
2 Hrs 34 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 gallon water
1/2 cup packed brown sugar
1/2 cup salt
2 tablespoons finely grated ginger
1/4 cup grated onion
1 lemon, thinly sliced
5 cloves garlic, minced
1/2 cup teriyaki sauce
1 (1 1/2 pound) pork tenderloin
1/2 cup teriyaki sauce
1/2 cup sweet and sour sauce
1/2 cup hoisin sauce
4 cloves garlic, minced
2 tablespoons finely grated ginger
3 tablespoons packed brown sugar
1/3 cup freshly squeezed orange juice
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DIRECTIONS
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.
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.
Prepare an outdoor grill for high heat.
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
Reviewed on Oct. 29, 2007 by
LINDA MCLEAN
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LINDA MCLEAN
Oct. 29, 2007
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!!
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3 users found this review helpful
Another great recipe from Chef Austin! This is certainly a very versatile dish that I believe...
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Reviewed on Nov. 18, 2007 by Lisa W
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Lisa W
Nov. 18, 2007
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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2 users found this review helpful
We really enjoyed this! I did not have OJ so I added some apple juice to the glaze & halved...
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Reviewed on Jan. 20, 2008 by
Cooking 101
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Cooking 101
Jan. 20, 2008
I made this tonight and it was awesome. I brined the meat the night before and popped it into the slow cooker. It was moist and delish. I did have a lot of the sauce left over so I popped it into the fridge and plan on using it on chicken tomorrow night. Thanks so much for the post.
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1 user found this review helpful
I made this tonight and it was awesome. I brined the meat the night before and popped it into...
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Reviewed on Dec. 11, 2007 by
Jewel
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Jewel
Dec. 11, 2007
This was soooo good!! I didn't change a thing.
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1 user found this review helpful
This was soooo good!! I didn't change a thing.
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Reviewed on Nov. 30, 2007 by
ANGELSHARK
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ANGELSHARK
Nov. 30, 2007
This was amazing. The brining is totally worth it; your pork will NOT be dry. The leftovers taste great too.
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1 user found this review helpful
This was amazing. The brining is totally worth it; your pork will NOT be dry. The leftovers...
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Reviewed on Nov. 6, 2007 by Jennifer R.
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Jennifer R.
Nov. 6, 2007
I used the brine recipe and incorporated it into a sweet garlic pork recipe. I've made the dish a hundred times but never with the brine and OMG! What a huge difference it makes! The tenderloin was so tender and delicious! I do the brine process from now on, for sure!
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1 user found this review helpful
I used the brine recipe and incorporated it into a sweet garlic pork recipe. I've made the...
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Reviewed on Sep. 30, 2007 by Laura S.
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Laura S.
Sep. 30, 2007
Incredible! The meat had so much flavor, and was so tender, it was amazing. Served this with the carrot rice and sesame green beans (also from this site). You could easily cut the glaze in half as there was a lot left over.
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1 user found this review helpful
Incredible! The meat had so much flavor, and was so tender, it was amazing. Served this with...
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Reviewed on Jul. 31, 2007 by colts fan
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colts fan
Jul. 31, 2007
This recipes is absolutely wonderful! We had it at a family gathering and everyone loved it. I did make a few changes to the recipe. I kept the meat in the brine for 24 hours them put it in the oven for 2 hours at 350 basting the meat every 15 minutes with the sauce. (Keep in mind I cooked almost 5 lbs. of meat since we had 12 people over.) I let the internal temperature of the meat get to around 140 degrees. Next we put the meat on the grill outside for around 20 minutes and let it get fully cooked. After slicing the meat I poured the rest of the sauce over the meat. The outside of the meat was crispy and the inside was sooo tender! I will be making this many many more times. Thanks for a great recipe.
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