asian-glazed 'melt-in-your-mouth' lamb tenderloin

Ingredients

• Servings: 4
• 1 gallon water
• 1/2 cup packed brown sugar
• 1/2 cup salt
• 2 tablespoons finely grated ginger
• 1/4 cup grated onion
• 1 lemon, thinly sliced
• 5 cloves garlic, minced
• 1/2 cup teriyaki sauce
• 1 (1 1/2 pound) lamb tenderloin
• 1/2 cup teriyaki sauce
• 1/2 cup sweet and sour sauce
• 1/2 cup hoisin sauce
• 4 cloves garlic, minced
• 2 tablespoons finely grated ginger
• 3 tablespoons packed brown sugar
• 1/3 cup freshly squeezed orange juice

Recipe

Preparation Time: 20 mins Cook Time: 14 mins Ready Time: 2 hrs 34 mins


• 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 lamb tenderloin, cover, and refrigerate for 2 to 8 hours.
• 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.
• cook the lamb 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.