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INGREDIENTS

* 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) pork tenderloin
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* 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


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.
3. Prepare an outdoor grill for high heat.
4. 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.