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Javanese Pork Tenderloin

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."

Rating: This weblink has been rated 13 times with an average star rating of 4.2 Read Reviews (10)

Rate/Review | 760 people have saved this

Prep Time:
30 Min
Cook Time:
15 Min
Ready In:
1 Day 8 Hrs 45 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 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

  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 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.
  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 297 | Total Fat: 16g | Cholesterol: 47mg

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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 26, 2004 by MARIESTEVENS 
I always brine my pork so knew to rinse the tenderloin before proceding with the marinade. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 30, 2004 by BAJATHECAT 
Molly - you are absolutely correct that the brine needs to be washed off the pork. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2008 by AUTUMN609 
Flavor: Excellent. Texture of sauce: gritty/grainy/not making sauce again. I will try this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2007 by Food4me Supporting Member (Click to learn more about Supporting Membership)
I've made this twice in the last three weeks, and all I can say is wow! When I found the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2007 by KELLYCAR 
I thought this was really delicious. We made a large roast and didn't mind eating leftovers... MORE

 
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