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Javanese Pork Tenderloin

SUBMITTED 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."

RECIPE RATING:

Read Reviews (10)

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PREP TIME	30 Min
COOK TIME	15 Min
READY IN	1 Day 8 Hrs 45 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

Brine:
1/4 cup kosher salt
1/4 cup brown sugar
3 cups warm water
2 (3/4 pound) pork tenderloins
Marinade:
1/2 cup chunky peanut butter
1/4 cup sake
2 tablespoons soy sauce
2 tablespoons white wine vinegar
2 tablespoons honey
2 tablespoons peanut oil
2 tablespoons Thai chili paste
2 tablespoons Sriracha chili sauce
4 cloves garlic, finely minced
2 tablespoons fresh ginger root, finely chopped
1/4 cup finely chopped green onions
1/4 cup minced fresh cilantro (optional)

DIRECTIONS

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.
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.
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.
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.
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 155 degrees F (68 degrees C); this should take about 15 minutes. Pull off the grill, and let sit for 5 minutes before slicing into thin rounds.
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

Reviewed on May 26, 2004 by MARIESTEVENS

I always brine my pork so knew to rinse the tenderloin before proceding with the marinade. ... MORE

Reviewed on May 24, 2004 by MOLLYBODE

This was my first disappointment with a recipe from Allrecipes.com so I want to leave this... MORE

Reviewed on Jan. 12, 2005 by CEDAR2000

I wouldn't change a thing. It was a hit at my dinner party. Someone commented on the spice,... MORE

Reviewed on Jul. 30, 2004 by BAJATHECAT

Molly - you are absolutely correct that the brine needs to be washed off the pork. MORE

Reviewed on Jun. 23, 2004 by LU

I marinated it in the peanut mixture for 3 days, because we were not home, and it was still... MORE

Reviewed on Sep. 7, 2005 by THELAWRENCES

Excellent - and I didn't even do everything right! Didn't have Kosher salt, so used about 1/8... MORE

Reviewed on Aug. 17, 2007 by Food4me

I've made this twice in the last three weeks, and all I can say is wow! When I found the... MORE

Reviewed on Jul. 10, 2006 by mamasays

incredible! a little salty, maybe I didn't wash the brine off enough? so tender and delicious!... MORE

Reviewed on Mar. 4, 2008 by AUTUMN609

Flavor: Excellent. Texture of sauce: gritty/grainy/not making sauce again. I will try this... MORE

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