Oriental BBQ pork fillet

    16 hours 45 min

    This dish needs 16 hours of marinating, so you need to plan ahead of time. The resulting pork fillet is grilled on the barbecue with a peanut sauce. Enjoy with noodles or rice.

    23 people made this

    Serves: 8 

    • Brine
    • 4 tablespoons sea salt
    • 4 tablespoons dark brown soft sugar
    • 725ml warm water
    • 2 (335g) pork fillets
    • Marinade
    • 130g crunchy peanut butter
    • 4 tablespoons sake
    • 2 tablespoons soy sauce
    • 2 tablespoons white wine vinegar
    • 2 tablespoons honey
    • 2 tablespoons groundnut oil
    • 2 tablespoons Thai chilli paste
    • 2 tablespoons Sriracha chilli sauce
    • 4 cloves garlic, finely chopped
    • 2 tablespoons finely chopped fresh root ginger
    • 4 tablespoons finely chopped spring onions
    • 4 tablespoons finely chopped fresh coriander

    Prep:30min  ›  Cook:15min  ›  Extra time:16hr marinating  ›  Ready in:16hr45min 

    1. Dissolve salt and dark brown soft sugar in 4 tablespoons warm water. Pour into a large resealable plastic bag with remaining warm water. Place pork in bag, seal and refrigerate overnight.
    2. In a small, microwavable bowl, combine peanut butter, sake, soy sauce, vinegar, honey, groundnut oil, chilli paste, chilli sauce, garlic, ginger, spring onions and coriander. Microwave for 30 seconds to 1 minute to melt peanut butter; mix thoroughly.
    3. Reserve 125g to 175g of this peanut sauce to serve as a sauce for the cooked meat; refrigerate until ready to use. Pour remaining sauce into a resealable plastic bag. Remove pork from brine; discard brine. Rinse pork, pat dry and place in the bag with the peanut sauce marinade. Refrigerate for 8 hours or overnight.
    4. Preheat barbecue for medium heat. Take pork out of peanut sauce marinade; let sit at room temperature for about 20 minutes. Pour marinade in small saucepan. Heat to a boil and boil for 3 minutes. If marinade gets too thick, add a little milk to thin.
    5. Lightly oil barbecue cooking grate and arrange pork on barbecue. When pork reaches 50 degrees C, baste with the boiled marinade. Watch pork carefully after basting so that it doesn't burn. Use a barbecuing spatula to roll the pork around while cooking. Grill pork fillets until internal temperature reaches 68 degrees C; this should take about 15 minutes. Pull off the barbecue and let sit for 5 minutes before slicing into thin rounds.
    6. Warm the reserved sauce in the microwave and place a dollop of the sauce on each plate. Place pork slices on top of sauce to serve.

    Sriracha chilli sauce

    Can be purchased in Chinese/Oriental speciality shops or online.

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    Average global rating:

    Reviews in English (14)


    This was my first disappointment with a recipe from Allrecipes.com so I want to leave this warning. Pork tenderloin does not need brine. The recipe said discard brine, but it did not say wash it all off too! The pork was so salty, almost inedible. The peanut sauce marinade on its own would have been fine.  -  24 May 2004  (Review from Allrecipes US | Canada)


    I wouldn't change a thing. It was a hit at my dinner party. Someone commented on the spice, but that is exactly what I loved about it.  -  12 Jan 2005  (Review from Allrecipes US | Canada)


    I always brine my pork so knew to rinse the tenderloin before proceding with the marinade. This is delicious. Not too salty after rinsing. Loved, loved, loved the peanut sauce! Don't be afraid to try this - yummy!  -  26 May 2004  (Review from Allrecipes US | Canada)