Javanese Pork Tenderloin

Name: Javanese Pork Tenderloin
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Cuisine: Indonesian, Japanese, Fusion
Ingredients: 0.25 cup Brown Sugar; 2 tbsp Chili Paste; 0.25 cup Fresh Cilantro; 2 tbsp Fresh Ginger; 4 whole Garlic; 0.25 cup Green Onion; 2 tbsp Honey; 0.5 cup Peanut Butter; 2 tbsp Peanut Oil; 1.5 lb Pork Tenderloin; 0.25 cup Sake; 0.25 cup Salt; 2 tbsp Soy Sauce; 2 tbsp Sriracha; 3 cups Water; 2 tbsp White Wine Vinegar

Dinner 🍽️Lunch 🥪 Indonesian 🇮🇩Japanese 🇯🇵Fusion High-Protein 💪

Javanese Pork Tenderloin features succulent, brined pork kissed by the grill and glazed with a peanut-chile sauce layered with ginger, garlic, and herbs. The sauce balances nutty richness with gentle heat, tang, and a touch of sweetness for a deeply savory finish. Ideal for weekend cookouts or a special dinner, it serves beautifully sliced over warm peanut sauce.

Prep30 mins
Cook15 mins
Serves8
DifficultyMedium

1

Dissolve the salt and brown sugar in 1/4 cup warm water. Pour this into a large resealable plastic bag with the remaining 2 3/4 cups water. Place the pork in the bag, seal, and refrigerate overnight.
2

In a small microwave-safe bowl, combine the 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 the peanut butter, then mix thoroughly.
3

Set aside 1/2 to 3/4 cup of this peanut sauce to serve with the cooked meat, and refrigerate until needed. Pour the remaining sauce into a resealable plastic bag. Remove the pork from the brine and discard the brine. Rinse the pork, pat it dry, and place it in the bag with the peanut sauce marinade. Refrigerate for 8 hours or overnight.
4

Preheat the grill to medium heat. Remove the pork from the peanut sauce marinade and let it sit at room temperature for about 20 minutes. Pour the marinade into a small saucepan, bring it to a boil, and boil for 3 minutes. If the marinade becomes too thick, add a little milk to thin it.
5

Lightly oil the grill grate and place the tenderloins on the grill. When the pork reaches 125 degrees F (50 degrees C), baste with the boiled marinade. Watch the pork carefully after basting to prevent burning. Use a bbq spatula to roll the pork as it cooks. Grill the pork tenderloins until the internal temperature reaches 145 degrees F (63 degrees C), which should take about 15 minutes. Remove from the grill and let rest for 5 minutes before slicing into thin rounds.
6

Warm the reserved sauce in the microwave, place a dollop on each plate, and set the pork slices on top of the sauce to serve.