Pork Tenderloin Javanese Recipes

JAVANESE PORK TENDERLOIN

Steps:

• 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).
• Place pork in bag, seal, and refrigerate overnight.
• Drain pork, rinse well, pat dry. Discard brine and resealable bag. Put pork aside while making the marinade.
• Marinade: In a small, microwavable bowl, combine all marinade ingredients. Microwave for 30 seconds to 1 minute to melt peanut butter; mix thoroughly.
• Reserve 1/2 cup to 3/4 cup of this peanut sauce to serve alongside the barbecued pork loin; refrigerate until ready to use.
• 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.
• Refrigerate overnight. (I have let this sit up to 2 days - the longer you can let it marinate, the better it gets.).
• Preheat barbecue grill to medium high heat.
• Take pork out of the marinade and let it sit at room temperature for about 20 minutes.
• 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.
• 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.
• 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.
• Serve with Udon noodles dressed with sesame seed oil and soy sauce.

SHICHIMI-SEARED PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat the oil in a large skillet over medium-high heat until it begins to smoke. Meanwhile, mix the white and black sesame seeds together with the togarashi powder; set aside. Season the tenderloins with salt, then press into sesame mixture until completely coated. Sear the tenderloins on all sides until golden brown, about 1 minute per side.
• Transfer the tenderloins to a baking sheet, and bake in preheated oven until the internal temperature reaches 145 degrees F (63 degrees C), 20 to 25 minutes. When done, remove pork, and allow to rest for five minutes in a warm place.
• While pork is roasting, prepare sauce by simmering the shallots, ginger, lime juice, and wine in a small saucepan over medium-high heat until it has reduced to about 2 tablespoons of liquid. Add the cream, and continue to simmer until it has reduced by half. Pour mixture into a blender, along with soy sauce and miso. Blend on low speed for 10 seconds until pureed, then slowly add butter, a few cubes at a time with blender running until it is incorporated. Season to taste with salt, and keep in a warm place until ready to use.
• To serve, slice the tenderloin into medallions, and pour warm sauce overtop; serve immediately.