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    You are in: Home / Recipes / Javanese Pork Tenderloin Recipe
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    Javanese Pork Tenderloin

    Total Time:

    Prep Time:

    Cook Time:

    48 hrs 30 mins

    30 mins

    48 hrs

    CaribbeanQueen's Note:

    This barbecued pork tenderloin is a mouthful of flavor! Although some pre-planning is needed to make this, it is a very easy recipe that will knock your socks off! Don't be alarmed by the number of ingredients in the marinade. You'll have this put together in a matter of a few minutes.

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    Units: US | Metric




    1. 1
      Brine: Dissolve the salt and brown sugar in the 1 cup of lukewarm water. Pour into a large resealable plastic bag. Add the pineapple juice. (You could also use applejuice).
    2. 2
      Place pork in bag, seal, and refrigerate overnight.
    3. 3
      Drain pork, rinse well, pat dry. Discard brine and resealable bag. Put pork aside while making the marinade.
    4. 4
      Marinade: In a small, microwavable bowl, combine all marinade ingredients. Microwave for 30 seconds to 1 minute to melt peanut butter; mix thoroughly.
    5. 5
      Reserve 1/2 cup to 3/4 cup of this peanut sauce to serve alongside the barbecued pork loin; refrigerate until ready to use.
    6. 6
      Pour remaining sauce into a new resealable plastic bag. Add the rinsed and dried pork loin. Make sure to squish the bag around to fully coat the pork.
    7. 7
      Refrigerate overnight. (I have let this sit up to 2 days - the longer you can let it marinate, the better it gets.).
    8. 8
      Preheat barbecue grill to medium high heat.
    9. 9
      Take pork out of the marinade and let it sit at room temperature for about 20 minutes.
    10. 10
      Pour the marinade into small saucepan and bring to a boil. Boil at least 3 minutes. If sauce gets too thick, thin with a little milk.
    11. 11
      Lightly oil grill grate, and arrange tenderloins on grill. When pork reaches 125 degrees F., baste with the boiled marinade. Watch pork carefully after basting so that it doesn't burn. Baste frequently and generously and use BBQ spatula to roll the pork around to cook evenly. Grill pork until the internal temperature reaches 155 degrees F. This should take about 15 minute or so. Pull the pork off the grill and let sit for 5 minutes before slicing into 1/2" thick rounds.
    12. 12
      Warm the reserved sauce in the microwave, and place a dollop of the sauce on each plate. Place pork slices on top of sauce and serve.
    13. 13
      Serve with Udon noodles dressed with sesame seed oil and soy sauce.

    Ratings & Reviews:

    • on September 10, 2007


      This one got rave reviews from all of my family! Due to time constraints, I only brined the pork for about 6 hours before switching it over to the marinade - but the pork was still very juicy and tender. I served it with Coconut Ginger Rice & a Spinach/Mandarin Orange Salad. Thanks CaribbeanQueen!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 01, 2006


      Reviewed for PAC Fall '06. This was a BIG HIT!!! The sauce/marinade is wonderfully spicy and gave the peanut & ginger flavors a real kick. I prepared it just as written, and I wouldn't change a thing! I will, however, try the sauce with other foods. It would be great as a dipping sauce for chicken nuggets or a baste and sauce for grilled chicken. It would be terrific for pork or chicken satay. It was time consuming with all the brining, and marinating, but the actual work time is short. We will definately be fixing this again!*****

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Javanese Pork Tenderloin

    Serving Size: 1 (240 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 336.8
    Calories from Fat 145
    Total Fat 16.1 g
    Saturated Fat 3.4 g
    Cholesterol 56.1 mg
    Sodium 3970.9 mg
    Total Carbohydrate 24.9 g
    Dietary Fiber 1.8 g
    Sugars 19.1 g
    Protein 22.3 g

    The following items or measurements are not included:

    white wine vinegar

    thai chili paste

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