Pork Marinated in Peanut Sauce
This recipe needs to be started 2 days ahead of serving but isn't really much work. Wonderful served with udon noodles dressed with sesame oil and soy sauce.
Ingredients
Serves: 8
- Brine
- 1/4 cup sea salt
- 1/4 cup (40g) brown sugar
- 3 cups (750ml) warm water
- 2 pork tenderloins
- Marinade
- 1/2 cup chunky peanut butter
- 1/4 cup (65ml) sake
- 2 tablespoons soy sauce
- 2 tablespoons white wine vinegar
- 2 tablespoons honey
- 2 tablespoons peanut oil
- 2 tablespoons Thai chilli paste
- 2 tablespoons Sriracha chilli sauce
- 4 cloves garlic, finely minced
- 2 tablespoons fresh ginger, finely chopped
- 1/4 cup finely chopped spring onions
- 1/4 cup minced fresh coriander
Directions
Preparation:30min ›
Cook:15min ›
Extra time:16hours marinating ›
Ready in:16hours45min
- 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, chilli paste, chilli sauce, garlic, ginger, spring onions and coriander. 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 barbecue 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 grate and arrange tenderloins on barbecue. Baste pork two or three times, watching carefully after basting so that it doesn't burn. Cook about 15 minutes. Pull off the barbecue 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.
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Reviews and Ratings
Global Ratings:
(18)
Reviews in English (14)
This was my first disappointment with a recipe from Allrecipes.com so I want to leave this warning. Pork tenderloin does not need brine. The recipe said discard brine, but it did not say wash it all off too! The pork was so salty, almost inedible. The peanut sauce marinade on its own would have been fine. - 24 May 2004 (Review from Allrecipes USA and Canada)
I wouldn't change a thing. It was a hit at my dinner party. Someone commented on the spice, but that is exactly what I loved about it. - 12 Jan 2005 (Review from Allrecipes USA and Canada)
I always brine my pork so knew to rinse the tenderloin before proceding with the marinade. This is delicious. Not too salty after rinsing. Loved, loved, loved the peanut sauce! Don't be afraid to try this - yummy! - 26 May 2004 (Review from Allrecipes USA and Canada)