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Asian-Glazed 'Melt-in-Your-Mouth' Pork Tenderloin

"A candy and salty brine is the secret to this Asian-inspired beef tenderloin. Let the pork tenderloin soak within the brine for two to 8 hours to emerge as gentle, juicy, and flavorful. Grill and serve the sliced tenderloin with the Asian glaze. Complete the meal with brown rice, glazed carrots, and steamed green veggies."

Ingredients :

1 gallon water
1/2 cup packed brown sugar
1/2 cup salt
2 tablespoons finely grated ginger
1/four cup grated onion
1 lemon, thinly sliced
5 cloves garlic, minced
half of cup teriyaki sauce
1 (1 half pound) red meat tenderloin
1/2 cup teriyaki sauce
1/2 cup candy and bitter sauce
half of cup hoisin sauce
four cloves garlic, minced
2 tablespoons finely grated ginger
3 tablespoons packed brown sugar
1/3 cup freshly squeezed orange juice

Instructions :

Prep : 20M	Cook : 4M	Ready in : 2H34M

To make the brine, blend collectively the water, half of cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, five cloves of garlic, and 1/2 cup teriyaki sauce in a big field. Add the pork tenderloin, cover, and refrigerate for two to eight hours.
For the glaze, whisk together half of cup teriyaki sauce, sweet and sour sauce, hoisin sauce, four cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice.
Prepare an outdoor grill for high warmth.
Cook the red meat tenderloin on the preheated grill till not red within the center, 7 to twelve mins per facet. Remove the tenderloin from the grill and cover with foil; permit to relaxation for 10 mins. To serve, brush with glaze, and reduce into skinny slices.

Notes :

The nutrients records for this recipe consists of the total quantity of the brine elements. The real quantity of the brine fed on will vary.
The nutrition facts for this recipe includes the full amount of glaze substances. The real quantity of glaze ate up will range.

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