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!
INGREDIENTS (for 8 servings):
- Brine:
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 3 cups warm water
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- 2 (3/4 pound) pork tenderloins
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- 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)
PREPARATION:
Dissolve the salt and brown sugar in 1/4 cup warm water. Pour into a large resealable plastic bag with remaining 2 3/4 cups water. Place pork in bag, seal, and refrigerate overnight.
In a small, microwavable bowl, combine peanut butter, sake, soy sauce, vinegar, honey, peanut oil, chili paste, chili sauce, garlic, ginger root, green onions, and cilantro. Microwave for 30 seconds to 1 minute to melt peanut butter; mix thoroughly.
Reserve 1/2 to 3/4 cup of this peanut sauce to serve as a sauce for the cooked meat; refrigerate until ready to use. Pour remaining sauce into a resealable plastic bag. Remove pork from brine; discard brine. Rinse pork, pat dry, and place in the bag with the peanut sauce marinade. Refrigerate for 8 hours, or overnight.
Preheat grill for medium heat. Take pork out of peanut sauce marinade; let sit at room temperature for about 20 minutes. Pour marinade in small saucepan. Heat to a boil, and boil for 3 minutes. If marinade gets too thick, add a little milk to thin.
Lightly oil grill grate, and arrange tenderloins on grill. When pork reaches 125 degrees F (50 degrees C), baste with the boiled marinade. Watch pork carefully after basting so that it doesn't burn. Use a bbq spatula to roll the pork around while cooking. Grill pork tenderloins until internal temperature reaches 155 degrees F (68 degrees C); this should take about 15 minutes. Pull off the grill, and let sit for 5 minutes before slicing into thin rounds.
Warm the reserved sauce in the microwave, and place a dollop of the sauce on each plate. Place pork slices on top of sauce to serve.