Photo: Sam Loyd
Javanese Pork Tenderloin
18 ingredients
30 min + 15 min
8 servings
openrecipes
"A wonderfully moist barbecued pork with an Asian kick! Although this pork needs to be started 2 days ahead of serving, the recipe is very easy and so worth the wait! Wonderful served with udon noodles dressed with sesame oil and soy sauce."
Estimated Nutrition (whole recipe, rough)
750
Calories
37g
Protein
42g
Fat
51g
Carbs
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Peanut | 1 oz (28g) | 161 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Sake | 1 oz (30ml) | 39 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Sriracha | 1 tsp (5g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Brine:
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 3 cups warm water
- 2 (3/4 pound) pork tenderloins
- Marinade:
- 1/2 cup chunky peanut butter
- 1/4 cup sake
- 2 tablespoons soy sauce
- 2 tablespoons white wine vinegar
- 2 tablespoons honey
- 2 tablespoons peanut oil
- 2 tablespoons Thai chili paste
- 2 tablespoons Sriracha chili sauce
- 4 cloves garlic, finely minced
- 2 tablespoons fresh ginger root, finely chopped
- 1/4 cup finely chopped green onions
- 1/4 cup minced fresh cilantro (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes