Asian-Glazed 'Melt-in-Your-Mouth' Pork Tenderloin

"A sweet and salty brine is the secret to this Asian-inspired pork tenderloin. Let the pork tenderloin soak in the brine for 2 to 8 hours to become tender, juicy, and flavorful. Grill and serve the sliced tenderloin with the Asian glaze. Complete the meal with brown rice, glazed carrots, and steamed green vegetables."

4 servings

INGREDIENTS
3 l water
110 g packed brown sugar
145 g salt
10 g finely grated ginger
40 g grated onion
1 lemon, thinly sliced
5 cloves garlic, minced
120 ml teriyaki sauce
680 g pork tenderloin

120 ml teriyaki sauce
120 ml sweet and sour sauce
120 ml hoisin sauce
4 cloves garlic, minced
10 g finely grated ginger
40 g packed brown sugar
80 ml freshly squeezed orange juice

DIRECTIONS
1. 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.
2. 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.
3. 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.