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Pan-Seared Asian-Glazed Pork Tenderloin with Brown Rice and Veggies

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PREP TIME
20 min
COOKING TIME
14 min
TOTAL TIME
154 min
SERVINGS
4 servings
Dinner
Pan-Seared Asian-Glazed Pork Tenderloin with Brown Rice and Veggies
Ingredients
  • 1 gallon water
  • 1/2 cup packed brown sugar
  • 1/2 cup salt
  • 2 tablespoons finely grated ginger
  • 1/4 cup grated onion
  • 1 lemon, thinly sliced
  • 5 cloves garlic, minced
  • 1/2 cup teriyaki sauce
  • 1 (1 1/2 pound) pork tenderloin
  • 1/2 cup teriyaki sauce
  • 1/2 cup sweet and sour sauce
  • 1/2 cup hoisin sauce
  • 4 cloves garlic, minced
  • 2 tablespoons finely grated ginger
  • 3 tablespoons packed brown sugar
  • 1/3 cup freshly squeezed orange juice
Instructions
1
To prepare the marinade, combine 2 cups of water with 1/4 cup granulated sugar, 1 tablespoon salt, 2 tablespoons grated ginger, chopped onion, juice of 1 lemon, minced garlic - 5 cloves, and 1/4 cup teriyaki sauce in a large vessel. Add the pork tenderloin, seal it, and refrigerate for 2 to 8 hours.
2
To create the glazing mixture, blend 1/4 cup teriyaki sauce with sweet and sour sauce, hoisin sauce, minced garlic - 4 cloves, 2 tablespoons grated ginger, granulated sugar, and juice of 1 orange in a bowl.
3
Preheat an outdoor grill to high heat.
4
Sear the pork tenderloin on the preheated grill, turning occasionally until it reaches an internal temperature of 145 degrees Fahrenheit, about 7 to 12 minutes per side. Remove the tenderloin from the grill and cover it with aluminum foil; let it rest for 10 minutes. To present, brush the tenderloin with the glazing mixture and slice it into thin strips.