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

    Average Rating:

    2 Total Reviews

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    • 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!

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    • 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!*****

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    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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