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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:
The reviewer gave this recipe 21 stars. This recipe average a 4.7 star rating.
Read Reviews (20)
PREP TIME  20 Min
COOK TIME  14 Min
READY IN  2 Hrs 34 Min

SERVINGS

 (Help)
    
Servings
 

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

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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2007 by LINDA MCLEAN
Another great recipe from Chef Austin! This is certainly a very versatile dish that I believe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2007 by Lisa W
We really enjoyed this! I did not have OJ so I added some apple juice to the glaze & halved... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2008 by Cooking 101
I made this tonight and it was awesome. I brined the meat the night before and popped it into... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2007 by Jewel
This was soooo good!! I didn't change a thing. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2007 by ANGELSHARK
This was amazing. The brining is totally worth it; your pork will NOT be dry. The leftovers... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2007 by Jennifer R.
I used the brine recipe and incorporated it into a sweet garlic pork recipe. I've made the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2007 by Laura S.
Incredible! The meat had so much flavor, and was so tender, it was amazing. Served this with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 31, 2007 by colts fan </