The secret to this pork tenderloin with Asian influences is a sweet and salty marinade. To make the pork tenderloin soft, juicy, and tasty, let it soak in the brine for 2 to 8 hours. Sliced tenderloin is grilled and served with an Asian glaze. Brown rice, caramelized carrots, and steamed green veggies round out the dish.
| Prep Time: | 20 mins |
| Cook Time: | 14 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 34 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 gallon water
- ½ cup packed brown sugar
- ½ cup salt
- 2 tablespoons finely grated ginger
- ¼ cup grated onion
- 1 lemon, thinly sliced
- 5 cloves garlic, minced
- ½ cup teriyaki sauce
- 1 (1 1/2 pound) pork tenderloin
- ½ cup teriyaki sauce
- ½ cup sweet and sour sauce
- ½ cup hoisin sauce
- 4 cloves garlic, minced
- 2 tablespoons finely grated ginger
- 3 tablespoons packed brown sugar
- ⅓ cup freshly squeezed orange juice
Instructions
- To make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours.
- For the glaze, whisk together 1/2 cup teriyaki sauce, sweet and sour sauce, hoisin sauce, 4 cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice.
- Prepare an outdoor grill for high heat.
- Cook the pork tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. Remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes. To serve, brush with glaze, and cut into thin slices.
- The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
- The nutrition data for this recipe includes the full amount of glaze ingredients. The actual amount of glaze consumed will vary.
Nutrition Facts
| Calories | 555 kcal |
| Carbohydrate | 80 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 3 g |
| Protein | 42 g |
| Saturated Fat | 2 g |
| Sodium | 3519 mg |
| Sugars | 58 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I’ll definitely make it again. I didn’t change a thing about the recipe.
This is the first time i ‘ve brined anything, and I think it turned out great! I only did it for 2 hours but because tenderloin is so delicate I wouldn’t leave it any longer. Don’t be afraid to make changes to the glaze. As it turned out I was out of both hoisin and sweet and sour. Substituted with a little honey, vinegar, and tamarind sauce and it was delicious. Instead of grilling I browned it in a pan, and baked it for 15 mins at 375F. Perfect!
The family loved it!! Will definitely make this again.
This was phenomenal! So tender with a really nice flavorful sauce. The only thing was that it made way too much sauce. Half would of been plenty.
Really liked this.
I halved the recipe for both the brine and the glaze — and there was PLENTY of both for a 1 1/2 pound pork tenderloin. Eight hours of brining makes for a somewhat salty end product.
Dry and unflavorful
This recipe is so delicious. Now that we can cook pork less like a piece of charcoal without the same worries from years ago, I’ve learned to appreciate this melt in your mouth texture of pork. I’m a convert to brining now!
Made this for dinner tonight….our dinner guests couldn’t stop raving!! I didn’t have orange juice, so I used orange marmalade. I’m telling you…the glaze made this dish! I had glaze left over, which I heated and served along side the meat, allowing guests to add to the meat if they wished. I will be making this dish again! Thanks for sharing!! ***The next day, I cut up the meat, sauted bell pepper & onion in olive oil. Added the meat, and left over sauce to the veggies. Served with fried rice & egg rolls. My clan loved it!
i have tried this recipe twice now once for just my close family then for my extended family and each time i made it they loved it some even wanted to make it into a sandwich. now i will say that i let it sit in the brine over night and instead of a regular grill i used a george forman grill so i cut it up first then cooked it but it came out great and yeah you do get a little too much sauce to put over it left. you can also enjoy it with out that sauce too. i will say one thing the sauce gives it a sweet taste so prepare for that
This was great. I didn’t have hoisen sauce but I used a spicy schezuan sauce and it still tasted great. I put some of the sauce on before grilling and kept adding sauce as it was cooking. Didn’t need any extra sauce on top
I brined the tenderloin for 12 hours and it still did not absorb much of the flavour. The glaze was also not something we enjoyed. It tasted far too much like the hoisin sauce. It seemed to overpower all the other sauces and flavourings in it. Too bad because I had such high hopes for it seeing as it was a 5 star recipe.
Wonderful flavor! The kids loved it too. I would definitely make this again.
best pork tenderloin I ever tasted and I try many tenderloin recipes and styles of cooking. I brined for 8 hours.
I have never made pork tenderloin before this, and we all absolutely LOVED it! The orange juice definately made it. Will make it again soon.
The recipe is outstanding. I have never had pork tenderloin that was so tender and tasted so terrific. My boyfriend raved about it for days.
This is a fantastic dish. I brined the Pork tenderloin as instructed and the meat was so tender and juicy. When I try out a recipe on Allrecipes, I make it with no changes what so ever to give it a true rating the very first time. After that, I tweak it here and there the second time to adjust it to my tastes. This recipe needs no tweaks and is fantastic just the way it is. GREAT RECIPE!
I’m only rating the sauce; I didn’t have time for the brine. The flavors of the sauce are wonderful and when grilled make a delicious crust! We will absolutely make again and I’d like to try the brine next time.
I’d give it about 3.5 stars, as I thought it was a bit salty. I marinated it for about 4 hours, maybe less would be better. I also think you could half the brine and be fine. I was shy on a couple of the ingredients for the glaze, so I can’t really comment on that part.
Absolutely perfect! Easy, delicious, and tender! There WAS a lot of glaze leftover, though – next time I think I’ll cut the recipe in half.
Awesome taste!