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Asian-Inspired Pork Tenderloin
Course:
Main Course
Cuisine:
Asian
Servings:
6
servings
Calories:
896
kcal
Ingredients
For the brine:
¼
cup
kosher or sea salt
(do not use table salt)
¼
cup
raw or turbinado sugar
4
cups
cold water
2
pork tenderloins
(1-1¼ pounds each)
For the sauce:
1
cup
apricot preserves
3
tablespoons
gluten-free soy sauce
1
garlic clove
, minced
1
(½x1-inch) piece
fresh ginger,
grated
½
teaspoon
sesame seeds
1
(1×1-inch) piece
fresh ginger,
grated
½
teaspoon
sesame seeds
½
teaspoon
dry mustard powder
2
cups
water
For the marinade:
¼
cup
gluten-free soy sauce
3
tablespoons
brown sugar
1
clove
garlic
, minced
Instructions
Combine the brine ingredients in a mixing bowl, stirring until the salt and sugar dissolve.
Add the pork tenderloins to a large food storage bag and pour the brine over.
Seal and refrigerate overnight or for 8-10 hours.
In the morning, remove the pork from the brine, discard the brine, and rinse the tenderloins with cold water.
Place the pork into a clean food storage bag.
Combine the marinade ingredients in a mixing bowl and pour over the pork.
Seal the bag and refrigerate for 8 hours.
Prepare the sauce by combining the ingredients in a small saucepan.
Cook over medium heat for 5 minutes. Reserve.
With the cover of the grill closed, heat the grill to medium-high heat.
Remove the pork from the marinade, discard the marinade and pat the pork dry with paper towels.
Place on the grill and cook for 16 minutes, turning the tenderloins a quarter turn every 4 minutes.
Remove from the grill and place on a large sheet of foil.
Pour half the sauce over the tenderloins, seal the foil and let sit for 10 minutes before serving.
Serve the pork sliced with the rest of the sauce on the side.
Nutrition
Calories:
896
kcal
|
Carbohydrates:
42
g
|
Protein:
127
g
|
Fat:
22
g
|
Saturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
393
mg
|
Sodium:
6103
mg
|
Potassium:
2484
mg
|
Fiber:
1
g
|
Sugar:
32
g
|
Vitamin A:
93
IU
|
Vitamin C:
4
mg
|
Calcium:
70
mg
|
Iron:
7
mg