Recipe by Austin Geraldson
"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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packed brown sugar
finely grated ginger
lemon, thinly sliced
1 (1 1/2 pound)
sweet and sour sauce
packed brown sugar
freshly squeezed orange juice
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!!
Dry and unflavorful
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!
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.
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.
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!
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!
Wonderful flavor! The kids loved it too. I would definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Asian-Glazed 'Melt-in-Your-Mouth' Pork Tenderloin
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 73
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