Asian Pork Tenderloin Recipe
This gourmet pork tenderloin recipe calls for submerging the tenderloin in a brine 2-4 hours and applying a glaze during cooking. You can brine the tenderloin longer, let’s say 6-8 hours in total time but what happens is the tenderloin will become a little mushy sitting this long in the brine and this can also happen in some marinades as well.
The instructions for this Asian pork tenderloin recipe are for oven roasting, however this recipe can also be done on the grill.
1. In a pot or large bowl dissolve 2 cups of kosher salt and 1 cup of brown sugar in 1 gallon of hot tap water. Add the 2 crushed garlic cloves, ginger, onion, lemon and teriyaki sauce. Submerge the tenderloin in the brine, cover and refrigerate 2-4 hours.
2. Remove the tenderloin from the brine, rinse under cold water and pat dry with a paper towel. Let the tenderloin sit at room temperature 30-60 minutes.
3. For the glaze mix together sweet & sour sauce, hoisin sauce, teriyaki sauce, garlic cloves, orange juice, brown sugar and ginger, it will feel almost like a honey glazed pork mixture.
4. Pre-heat oven to 425 degrees, place tenderloin on a rack in a shallow roasting pan.
5. Cook tenderloin 20-30 minutes brushing with glaze every 10 minutes until the center of the tenderloin reaches 145-150 degrees on a instant-read thermometer.
6. Tent with foil 10-15 minutes, temperature should rise another 5-10 degrees. Thinly slice across the grain and serve with rice or vegetables.
Below is a cooking chart for pork roast. Remember you should always use an instant-read thermometer to check the doneness of a roast. The internal temperature will rise about 5-10 degrees during resting time, remove the roast 5-10 degrees before desired doneness.
It is not recommended pork tenderloin recipes be cooked less than medium doneness.
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