Directions:
- To make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours.
- For the glaze, whisk together 1/2 cup teriyaki sauce, sweet and sour sauce, hoisin sauce, 4 cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice.
- Prepare an outdoor grill for high heat.
- Cook the pork tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. Remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes. To serve, brush with glaze, and cut into thin slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 418.14 Kcal (1751 kJ) | ||
| Calories from fat | 32.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.65g | 6% | |
|---|---|---|---|
| Cholesterol | 74.95mg | 25% | |
| Sodium | 17614.96mg | 734% | |
| Potassium | 876.5mg | 19% | |
| Total Carbs | 65.13g | 22% | |
| Sugars | 51.3g | 205% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 30.65g | 61% | |
| Vitamin C | 22.5mg | 37% | |
| Iron | 3.8mg | 21% | |
| Calcium | 186.3mg | 19% | |
| Amount Per 100 g | |||
| Calories | 31.8 Kcal (133 kJ) | ||
| Calories from fat | 2.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.28g | 6% | |
|---|---|---|---|
| Cholesterol | 5.7mg | 25% | |
| Sodium | 1339.66mg | 734% | |
| Potassium | 66.66mg | 19% | |
| Total Carbs | 4.95g | 22% | |
| Sugars | 3.9g | 205% | |
| Dietary Fiber | 0.14g | 7% | |
| Protein | 2.33g | 61% | |
| Vitamin C | 1.7mg | 37% | |
| Iron | 0.3mg | 21% | |
| Calcium | 14.2mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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