"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." — BAJATHECAT
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2 (3/4 pound)
chunky peanut butter
white wine vinegar
Thai chili paste
Sriracha chili sauce
garlic, finely minced
fresh ginger root, finely chopped
finely chopped green onions
minced fresh cilantro
I always brine my pork so knew to rinse the tenderloin before proceding with the marinade. This is delicious. Not too salty after rinsing. Loved, loved, loved the peanut sauce! Don't be afraid to try this - yummy!
This was my first disappointment with a recipe from Allrecipes.com so I want to leave this warning. Pork tenderloin does not need brine. The recipe said discard brine, but it did not say wash it all off too! The pork was so salty, almost inedible. The peanut sauce marinade on its own would have been fine.
I wouldn't change a thing. It was a hit at my dinner party. Someone commented on the spice, but that is exactly what I loved about it.
Molly - you are absolutely correct that the brine needs to be washed off the pork.
Do you like spicy? Peanuts? Then make this - but use pork LOIN. It sounds more bothersome than it actually is. I cut a pork loin into chops and a roast and brined it all in the brine solution - freezing the chops for later. The marinade / sauce can be made ahead of time. I made it according to the instructions except I didn't have peanut oil so I used sesame oil. I rinsed the pork loin after removing from the marinade and placed it in a bag with less than half the marinade / sauce. Squeeze the air out of the bag and back into the refrigerator. I cooked the loin indirect on the grill to 140 - took off and tented. Served with grilled pineapple, red peppers and Jasmine rice. The meat itself is not spicy the sauce / marinade is. Serve the sauce on the side. Thanks for a fun recipe that made my hubby very happy.
Excellent - and I didn't even do everything right! Didn't have Kosher salt, so used about 1/8 cup regular. Didn't have Sake, so used water. Was afraid of the spiciness, so used 1/2 the amounts of chili paste & sauce. didn't have ginger root, so used dried ground ginger. Left out the green onion and cilantro. It was still amazing. Enjoyed by husband and 10 & 14 yr old daughters. Spiciness was just right for us at half the chili stuff. Loved it, served with stir fried asparagus and steamed rice. yummy, yummy, yummy.
I marinated it in the peanut mixture for 3 days, because we were not home, and it was still excellent! Very easy, moist and tasty. Will make this again!
Flavor: Excellent. Texture of sauce: gritty/grainy/not making sauce again. I will try this again as a marinade only using maybe a Tbsp of peanut butter instead of the full amount for the flavor but the refrigerate and reheat gave a weird scrap off the sauce texture. Other minor changes: used pork chops instead of tenderloin as what I had at home, and baked instead of grilled since my grill has snow on it (it's still winter in MN)
* Percent Daily Values are based on a 2,000 calorie diet.
Javanese Pork Tenderloin
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 144
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