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Sake Brined Pork
Source: dLife

Tender pork with a sweet brown sugar plum glaze.

Prep Time: 30 minutes
Cook Time: 50 minutes
Difficulty: Intermediate

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
, 1/2 Vegetables , 1/2 Fruits , 3 Meat , 1/2 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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3 cup  cold water
0 1/4 cup  salt substitute
2 tbsp  brown sugar
1 tbsp  black peppercorns
1 tbsp  coriander seeds
1 each  plums
4 each  medium garlic cloves
2 1/2 cup  Wine, sake/saki, Japanese
2 lb  pork tenderloin

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

Additional Ingredients
1 each  cooking spray
0.125 tsp  black pepper
1 tbsp  cold water
  1. In large Dutch oven or sauce pot combine ingredients for brine: water, salt, sugar, peppercorns, coriander, plum, and garlic.
  2. Bring to boil, stirring until salt is dissolved. Remove from heat and allow to fully cool.
  3. Add sake and place pork in mixture. Weigh pork down with small plate.
  4. Place lid on pot and chill in refrigerator 8 hours or overnight.
  5. To make glaze: in separate pot combine sake, apple juice, brown sugar, salt, and plums and bring to boil.
  6. Reduce heat, cover, and simmer 10 minutes or until plums are soft.
  7. 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.
  8. Remove pot from stove and save 1/2 cup glaze.
  9. Preheat oven to 400°F.
  10. Lightly coat broiler rack with cooking spray. Pat pork dry with paper towels and place on broiler rack.
  11. Season with pepper and brush with 1/4 cup glaze.
  12. 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.
  13. Remove pork from oven and allow to rest 10 minutes before slicing.
  14. Whisk together 1/2 cup reserved glaze and 1 tablespoon hot water. Serve with pork.

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