Pork Javanese

BRINE:--
¼ cup salt
¼ cup brown sugar
3 cups warm water
2 pork tenderloins
MARINADE:--
¼ cup saké
½ cup chunkey Peanut Butter
2 tbsp GF soy sauce
2 tbsp SIDS RASPBERRY VINEGAR
2 tbsp bush honey
2 tbsp peanut oil
2 tbsp Thai chilli paste
2 tbsp chilli sauce
4 garlic cloves, minced
2 tbsp ginger, grated
¼ cup red onion, fine chopped
¼ cup coriander, chopped

In a plastic reuseable bag, dissolve the salt and brown sugar in the water. Place pork in the bag, seal then refrigerate overnight.
In a small microwave bowl, combine the remaining ingredients including SIDS RASPBERRY VINEGAR and honey. Microwave 30-60 seconds to melt peanut butter then mix thoroughly. Reserve ½-¾ cup of this peanut sauce for the meat so refrigerate until needed. Pour remaining sauce into reuseable plastic bag. Remove pork from brine, rinse and pat dry. Place in the marinade bag then seal and refrigerate for 8 hours or overnight. Remove pork from marinade and let sit for about 20 minutes. Boil the marinade for 3 minutes. Thin with milk if necessary.
Oil a medium grill and cook until pork reaches 50oC internal temperature then baste with boiled marinade. Turn and baste again careful not to burn.
Use a BBQ spatula to roll the pork around while cooking. Grill pork tenderloins until internal temperature reaches 63oC; this should take about 15 minutes. Pull off the grill, and let sit for 5 minutes before slicing into thin rounds.
Warm the reserved sauce in the microwave and place a dollop of the sauce on each plate. Place pork slices on top of sauce to serve.