Asian-Glazed 'Melt-in-Your-Mouth' Pork Tenderloin Recipe - Allrecipes.com
Asian-Glazed 'Melt-in-Your-Mouth' Pork Tenderloin Recipe
  • READY IN ABOUT 2¾ hrs

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

Read Reviews (39)

"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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Original recipe makes 4 servings Change 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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 14 mins
  • READY IN 2 hrs 34 mins

Footnotes

  • Editor's Notes:
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
  • The nutrition data for this recipe includes the full amount of glaze ingredients. The actual amount of glaze consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Feb 27, 2008

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!

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Most Helpful Critical Review
Jul 29, 2009

I brined the tenderloin for 12 hours and it still did not absorb much of the flavour. The glaze was also not something we enjoyed. It tasted far too much like the hoisin sauce. It seemed to overpower all the other sauces and flavourings in it. Too bad because I had such high hopes for it seeing as it was a 5 star recipe.

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44 Ratings

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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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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Jul 05, 2011

I halved the recipe for both the brine and the glaze -- and there was PLENTY of both for a 1 1/2 pound pork tenderloin. Eight hours of brining makes for a somewhat salty end product.

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May 16, 2011

This recipe is so delicious. Now that we can cook pork less like a piece of charcoal without the same worries from years ago, I've learned to appreciate this melt in your mouth texture of pork. I'm a convert to brining now!

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Dec 23, 2010

Made this for dinner tonight....our dinner guests couldn't stop raving!! I didn't have orange juice, so I used orange marmalade. I'm telling you...the glaze made this dish! I had glaze left over, which I heated and served along side the meat, allowing guests to add to the meat if they wished. I will be making this dish again! Thanks for sharing!! ***The next day, I cut up the meat, sauted bell pepper & onion in olive oil. Added the meat, and left over sauce to the veggies. Served with fried rice & egg rolls. My clan loved it!

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Jul 24, 2009

Wonderful flavor! The kids loved it too. I would definitely make this again.

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Nutrition

  • Calories
  • 555 kcal
  • 28%
  • Carbohydrates
  • 79.5 g
  • 26%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 41.8 g
  • 84%
  • Sodium
  • 17472 mg
  • 699%

* Percent Daily Values are based on a 2,000 calorie diet.

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