Prep 10 mins
Cook 20 mins
This recipe is from Cooking Light. We loved it and make it regularly now. It's one that does not require marinating for hours before hand, yet the flavors are very tasty - a combination of sweet, sour, salty, and spicy. The prep time does not include time to get the grill ready.
- 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
- 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.
Loved this pork dish, made it using the grill pan on the top of the stove and it turned out fine. The only thing I did not use according to the recipe was the seasoned rice vinegar. Did not know or I had to add salt and pepper to it, I used just the plain rice vinegar.
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!
Delicious! I chose to use the hickory chips and the flavor was wonderful. I just wish I had put aside some of the sauce for serving! Made for Culinary Quest Summer 2014. Thanks for sharing!