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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Sake Brined Pork

Source: dLife

Tender pork with a sweet brown sugar plum glaze.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	332.2

Total Carbs	18.4 g

Dietary Fiber	0.9 g

Sugars	12.2 g

Total Fat	5.1 g

Saturated Fat	1.5 g

Unsaturated Fat	0.8 g

Potassium	4133.9 mg

Protein	27.4 g

Sodium	109.5 mg

Dietary Exchanges 5.1 Fat, 0.1 Vegetables, 0.5 Fruits, 2.8 Meat, 0.3 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Brine 3.0
3 cup cold water 0.25
0 1/4 cup salt substitute 2.0
2 tbsp brown sugar 1.0
1 tbsp black peppercorns 1.0
1 tbsp coriander seeds 1.0
1 each plums 4.0
4 each medium garlic cloves 2.5
2 1/2 cup Wine, sake/saki, Japanese 2.0
2 lb pork tenderloin

Glaze 0.5
0 1/2 cup Wine, sake/saki, Japanese 0.5
0 1/2 cup apple juice 2.0
2 tbsp brown sugar 0.125
0.125 tsp salt 1.0
1 lb plums

Additional Ingredients 1.0
1 each cooking spray 0.125
0.125 tsp black pepper 1.0
1 tbsp cold water

Directions

In large Dutch oven or sauce pot combine ingredients for brine: water, salt, sugar, peppercorns, coriander, plum, and garlic.
Bring to boil, stirring until salt is dissolved. Remove from heat and allow to fully cool.
Add sake and place pork in mixture. Weigh pork down with small plate.
Place lid on pot and chill in refrigerator 8 hours or overnight.
To make glaze: in separate pot combine sake, apple juice, brown sugar, salt, and plums and bring to boil.
Reduce heat, cover, and simmer 10 minutes or until plums are soft.
In food processor or blender, puree mixture until smooth. Pour mixture back into pan and simmer 10 minutes. Liquid should be reduced to 1 cup.
Remove pot from stove and save 1/2 cup glaze.
Preheat oven to 400°F.
Lightly coat broiler rack with cooking spray. Pat pork dry with paper towels and place on broiler rack.
Season with pepper and brush with 1/4 cup glaze.
Roast for 20 minutes. Brush with another 1/4 cup glaze and roast additional 20 minutes or until internal temperature reaches at least 155°F.
Remove pork from oven and allow to rest 10 minutes before slicing.
Whisk together 1/2 cup reserved glaze and 1 tablespoon hot water. Serve with pork.