Hoisin and Bourbon-Glazed Pork Tenderloin
photo by The Flying Chef
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1⁄3 cup hoisin sauce (available in the Asian food section)
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons Bourbon
- 2 tablespoons maple syrup
- 1 1⁄2 teaspoons grated peeled fresh ginger
- 1 1⁄2 teaspoons fresh lime juice
- 1⁄2 teaspoon chili paste with garlic (available in the Asian food section)
- 1 clove garlic, minced
- 2 (1 lb) pork tenderloin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- cooking spray
directions
- Prepare grill- (great to use soaked hickory wood chips if you have them).
- Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl, stir with a whisk.
- Butterfly pork- slice pork lengthwise, cutting to, but not through, other side.
- Open halves, laying pork flat.
- Sprinkle pork with salt and pepper.
- If using wood chips, place on coals just before cooking meat.
- Place pork on grill that has been sprayed with cooking spray.
- Cook 5 minutes.
- Turn and baste top of pork with hoisin mixture; cook 5 minutes.
- Turn and baste top of pork.
- Cook another five minutes.
- Check temperature with an instant read thermometer.
- If 155 degrees remove and let rest for five minutes.
- If it needs more cooking time, keep turning and basting every 2- 3 minutes until the right temperature.
- Do not overcook- it should be moist.
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Reviews
-
I was looking for a s/s maple sauce, trying to replicate something we recently had at an inn during maple sugar season. I cooked this a bit differently, I cubed the tenderloin & browned it, then added the sauce & some carrots. When the carrots were tender-crisp, I added cornstarch to thicken the sauce. Served with rice. After the changes, it probably only served 3-4 (I used 1/2 the pork). The taste was right! The sauce was a hit, and we are looking forward to barbeque-ing ribs with it. It is a nice combo of sweet & spicy, although I will be adding a bit more 'sour' to it next time. Thanks for the great recipe!
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RECIPE SUBMITTED BY
PanNan
Needville, Texas