Asian-Glazed 'Melt-in-Your-Mouth' Pork Tenderloin

Rating: 4.67 stars
51 Ratings
  • 5 star values: 42
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

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.

By Austin Geraldson

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Recipe Summary

prep:
20 mins
cook:
14 mins
additional:
2 hrs
total:
2 hrs 34 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

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; protein 41.8g 84% DV; carbohydrates 79.5g 26% DV; fat 8.1g 12% DV; cholesterol 111.7mg 37% DV; sodium 3518.6mg 141% DV. Full Nutrition

Reviews (44)

Read More Reviews

Most helpful positive review

LINDA MCLEAN
Rating: 5 stars
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 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!! Read More
Helpful
(19)

Most helpful critical review

Jen
Rating: 1 stars
06/12/2011
Dry and unflavorful Read More
Helpful
(5)
51 Ratings
  • 5 star values: 42
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
LINDA MCLEAN
Rating: 5 stars
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 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!! Read More
Helpful
(19)
LEANNA
Rating: 5 stars
02/27/2008
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 time comsuming. The meat was moist and the flavors were great. I recommend this one with two thumbs up! Read More
Helpful
(15)
Lisa W
Rating: 5 stars
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/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. Read More
Helpful
(9)
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love2cook
Rating: 5 stars
12/23/2010
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 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! Read More
Helpful
(8)
jimandjane
Rating: 4 stars
07/05/2011
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. Read More
Helpful
(8)
RISTYKF
Rating: 5 stars
07/20/2009
best pork tenderloin I ever tasted and I try many tenderloin recipes and styles of cooking. I brined for 8 hours. Read More
Helpful
(6)
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Bilita
Rating: 5 stars
05/16/2011
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. I'm a convert to brining now! Read More
Helpful
(6)
Chef Ron
Rating: 5 stars
06/30/2009
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 it a true rating the very first time. After that I tweak it here and there the second time to adjust it to my tastes. This recipe needs no tweaks and is fantastic just the way it is. GREAT RECIPE! Read More
Helpful
(6)
Heather
Rating: 5 stars
07/24/2009
Wonderful flavor! The kids loved it too. I would definitely make this again. Read More
Helpful
(6)
Jen
Rating: 1 stars
06/12/2011
Dry and unflavorful Read More
Helpful
(5)
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