Javanese Pork Tenderloin Recipe

If you're looking for a mouthwatering and exotic dish to add to your repertoire, look no further than Javanese Pork Tenderloin. This Indonesian-inspired recipe is bursting with bold and savory flavors that will delight your taste buds and leave you craving more. The combination of tender pork, aromatic spices, and a rich, flavorful sauce is sure to make this dish a standout on your table.

Originating from the island of Java, this dish is a testament to the rich culinary traditions of ...

¼ cup kosher salt
¼ cup brown sugar
3 cups warm water
2 (3/4 pound) pork tenderloins
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

Information

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

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.

Nutrition

297 cal.

Total Fat: 16g
Saturated Fat: 4g
Cholesterol: 47mg
Sodium: 3279mg
Total Carbohydrate: 19g
Dietary Fiber: 2g
Total Sugars: 14g
Protein: 19g
Vitamin C: 3mg
Calcium: 26mg
Iron: 1mg
Potassium: 406mg

How to Make Javanese Pork Tenderloin - A Step-by-Step Guide

Ingredients

Information

Nutrition

297 cal.

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