Recipes Cuisine Asian Javanese Pork Tenderloin 4.3 (18) 14 Reviews 2 Photos 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. Submitted by BAJATHECAT Updated on February 8, 2022 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 15 mins Additional Time: 1 day 8 hrs Total Time: 1 day 8 hrs 45 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings Brine: ¼ cup kosher salt ¼ cup brown sugar 3 cups warm water 2 (3/4 pound) pork tenderloins Marinade: ½ cup chunky peanut butter ¼ cup sake 2 tablespoons soy sauce 2 tablespoons white wine vinegar 2 tablespoons honey 2 tablespoons peanut oil 2 tablespoons Thai chili paste 2 tablespoons Sriracha chili sauce 4 cloves garlic, finely minced 2 tablespoons fresh ginger root, finely chopped ¼ cup finely chopped green onions ¼ cup minced fresh cilantro Directions 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. I Made It Print Nutrition Facts (per serving) 297 Calories 16g Fat 19g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 297 % Daily Value * Total Fat 16g 21% Saturated Fat 4g 18% Cholesterol 47mg 16% Sodium 3279mg 143% Total Carbohydrate 19g 7% Dietary Fiber 2g 6% Total Sugars 14g Protein 19g 39% Vitamin C 3mg 3% Calcium 26mg 2% Iron 1mg 7% Potassium 406mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.