Spring-n-Summer-Recipes
By: Austin Geraldson
"A sweet and salty brine is the secret to this Asian-inspired pork tenderloin. Let the pork tenderloin soak in the brine for 2 to 8 hours to become tender, juicy, and flavorful. Grill and serve the sliced tenderloin with the Asian glaze. Complete the meal with brown rice, glazed carrots, and steamed green vegetables."
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.
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Serving Size: 1 Serving (1893g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1368 | ||
Calories from Fat: 412 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.8g | 61 % | |
Saturated Fat 25.5g | 127 % | |
Monounsaturated Fat 14.5g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 258mg | 79 % | |
Sodium 4059.7mg | 140 % | |
Potassium 2727.7mg | 72 % | |
Total Carbohydrate 166.3g | 49 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 163.1g | ||
Protein 76.9g | 110 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1368
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