Javanese Pork Tenderloin Recipe - Allrecipes.com
Javanese Pork Tenderloin Recipe
  • READY IN 1+ days

Javanese Pork Tenderloin

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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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 145 degrees F (63 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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 15 mins
  • READY IN 1 day 8 hrs 45 mins
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Reviews More Reviews

Most Helpful Positive Review
May 26, 2004

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!

 
Most Helpful Critical Review
May 24, 2004

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.

 

16 Ratings

Jan 12, 2005

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.

 
Jul 30, 2004

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

 
Jun 08, 2012

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.

 
Sep 07, 2005

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.

 
Jun 23, 2004

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!

 
Mar 04, 2008

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)

 

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Nutrition

  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 19.4 g
  • 6%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 19.4 g
  • 39%
  • Sodium
  • 3279 mg
  • 131%

* Percent Daily Values are based on a 2,000 calorie diet.

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