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My review
Asian-Glazed 'Melt-in-Your-Mouth' Pork Tenderloin
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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Ingredients
2 h 34 m servings 555 calsOriginal recipe yields 4 servings
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Directions
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- To make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours.
- For the glaze, whisk together 1/2 cup teriyaki sauce, sweet and sour sauce, hoisin sauce, 4 cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice.
- Prepare an outdoor grill for high heat.
- Cook the pork tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. Remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes. To serve, brush with glaze, and cut into thin slices.
Footnotes
- Editor's Notes:
- The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
- The nutrition data for this recipe includes the full amount of glaze ingredients. The actual amount of glaze consumed will vary.
Nutrition Facts
Per Serving: 555 calories; 8.1 g fat; 79.5 g carbohydrates; 41.8 g protein; 112 mg cholesterol; 3519 mg sodium. Full nutrition
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Reviews
Read all reviews 4350 Ratings
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Most helpful positive review
10/29/2007
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...
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10/29/2007
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...
2/27/2008
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...
11/18/2007
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/p...
7/3/2011
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.
12/21/2010
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...
5/14/2011
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. ...
7/22/2009
Wonderful flavor! The kids loved it too. I would definitely make this again.
7/20/2009
best pork tenderloin I ever tasted and I try many tenderloin recipes and styles of cooking. I brined for 8 hours.
6/29/2009
This is a fantastic dish. I brined the Pork tenderloin as instructed and the meat was so tender and juicy. When I try out a recipe on Allrecipes, I make it with no changes what so ever to give...