Javanese Pork Tenderloin

Recipe View Prepare the Brine: In a large resealable plastic bag, dissolve the kosher salt and brown sugar in 1/4 cup of warm water. Add the remaining 2 3/4 cups of water. (5 minutes)

Recipe View Brine the Pork: Place the pork tenderloins into the brine-filled bag, seal tightly, and refrigerate overnight (at least 12 hours).

Recipe View Prepare the Peanut Sauce Marinade: In a microwave-safe bowl, combine the peanut butter, sake, soy sauce, white wine vinegar, honey, peanut oil, Thai chili paste, Sriracha chili sauce, minced garlic, chopped ginger root, green onions, and cilantro. (5 minutes)

Recipe View Melt and Mix: Microwave the sauce mixture for 30 seconds to 1 minute, or until the peanut butter is melted. Stir thoroughly to ensure all ingredients are well combined.

Recipe View Reserve Sauce: Set aside 1/2 to 3/4 cup of the peanut sauce for serving. Refrigerate until needed.

Recipe View Marinate the Pork: Remove the pork tenderloins from the brine, discard the brine, and rinse the pork. Pat the tenderloins dry with paper towels. Place the pork in a clean resealable plastic bag and pour the remaining peanut sauce marinade over them. Refrigerate for at least 8 hours, or preferably overnight.

Recipe View Prepare the Grill: Preheat your grill to medium heat. (10 minutes)

Recipe View Rest the Pork: Remove the pork tenderloins from the peanut sauce marinade and allow them to sit at room temperature for about 20 minutes before grilling.

Recipe View Boil the Marinade: Pour the marinade from the bag into a small saucepan. Bring to a boil over medium heat and boil for 3 minutes, stirring constantly. If the marinade becomes too thick, add a splash of milk or water to thin it out. (5 minutes)

Recipe View Grill the Pork: Lightly oil the grill grate. Arrange the pork tenderloins on the grill. Grill, turning occasionally, until the internal temperature reaches 125 degrees F (50 degrees C). (10 minutes)

Recipe View Baste and Finish Grilling: Baste the pork tenderloins with the boiled marinade. Continue grilling, turning and basting frequently to prevent burning, until the internal temperature reaches 145 degrees F (63 degrees C). This should take approximately 15 minutes.

Recipe View Rest and Slice: Remove the grilled pork tenderloins from the grill and let them rest for 5 minutes before slicing into thin rounds.

Recipe View Serve: Warm the reserved peanut sauce in the microwave. Place a dollop of the sauce on each serving plate and arrange the sliced pork on top. Garnish with extra green onions or cilantro, if desired.