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My review
Javanese Pork Tenderloin
36
BAJATHECAT
"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
1 d 8 h 45 m servings 297Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 1418 Ratings
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Most helpful positive review
1/12/2005
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.
Most helpful critical review
5/24/2004
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 ...
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5/24/2004
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 ...
1/12/2005
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.
5/26/2004
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 afra...
5/26/2004
Molly - you are absolutely correct that the brine needs to be washed off the pork.
6/8/2012
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 soluti...
9/7/2005
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 amount...
6/23/2004
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!
3/4/2008
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 fla...
8/17/2007
I've made this twice in the last three weeks, and all I can say is wow! When I found the recipe, I was skeptical, I didn't think pork tenderloin needed brining as it's so tender and flavourful a...