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.