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Javanese Pork Tenderloin
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
1965 minutes
Tender Asian-inspired BBQ pork packed with flavor, worth the 2-day prep!
Ingredients:
  • 0.25 cup kosher salt
  • 0.25 cup brown sugar
  • 3 cups warm water
  • 2 (3/4 pound) pork tenderloins
  • 0.5 cup chunky peanut butter
  • 0.25 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
  • 0.25 cup finely chopped green onions
  • 0.25 cup minced fresh cilantro
Instructions:
  • Combine the salt and brown sugar with 1/4 cup warm water until dissolved. Transfer to a large resealable plastic bag along with the remaining 2 3/4 cups water. Add the pork, seal the bag, and refrigerate overnight.
  • Combine all the listed ingredients in a small microwave-safe bowl and microwave for 30 seconds to 1 minute until the peanut butter is melted. Mix well to combine everything.
  • Set aside 1/2 to 3/4 cup of the peanut sauce for later use. Transfer the rest of the sauce into a plastic bag. Take the pork out of the brine, rinse, pat dry, and add it to the bag with the marinade. Refrigerate for 8 hours or overnight.
  • Preheat grill to medium heat. Remove pork from peanut sauce marinade and allow to sit at room temperature for 20 minutes. Transfer marinade to a small saucepan, bring to a boil, and simmer for 3 minutes. If the marinade thickens too much, simply stir in a splash of milk to reach desired consistency.
  • Prepare the grill by lightly oiling the grate and placing the tenderloins on it. Once the pork reaches an internal temperature of 125°F (50°C), brush it with the boiled marinade. Keep an eye on the pork to prevent burning after basting. Use a BBQ spatula to rotate the pork while it cooks. Continue grilling the tenderloins until they reach an internal temperature of 145°F (63°C), which should take around 15 minutes. Remove from the grill and allow it to rest for 5 minutes before slicing into thin rounds.
  • Microwave the reserved sauce until warm, then elegantly drizzle a portion onto each plate. Top with pork slices and serve graciously.

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