1/1 Photo of Hoisin & Bourbon-glazed Pork With Wasabi Mayo on Rice Cracke
Gay Gilmore's Note:
An appetizer served at our wedding.
My Private Note
Units: US | Metric
- hickory chips
- 1/3 cup hoisin sauce
- 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
- 1 clove garlic, minced
- 2 (1 lb) pork tenderloin, trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- cooking spray
- 1Soak wood chips in water for 30 minutes and drain well.
- 2Prepare the grill.
- 3Combine hoisin sauce, rice vinegar, bourbon, maple syrup, ginger, lime juice, and garlic whisking in a small bowl.
- 4Slice pork tenderloin lengthwise, cutting to, but not through the other side.
- 5Open halves, laying pork flat.
- 6Season with salt and pepper.
- 7Add the wood chips to the grill.
- 8Place pork on grill coated with cooking spray.
- 9Cook 5 minutes.
- 10Turn and baste pork with hoisin mixture; cook 5 minutes and repeat until pork reaches 155 degrees.
- 11Let stand 5 minutes.
- 12Cut into 1/2 inch cubes.
- 13Mix wasabi and mayo together.
- 14Place a small dollop of wasabi mayonnaise on a rice cracker, top with a cube or two of pork.
- 15Lay a leaf of cilantro on top to garnish.
- 16I use the rice crackers you can get at Costco-- I've had others that I didn't like as much, but I can't remember the brand names of either at this time.
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Nutritional Facts for Hoisin & Bourbon-glazed Pork With Wasabi Mayo on Rice Cracke
Serving Size: 1 (82 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 158.4
- Calories from Fat 73
- Total Fat 8.1 g
- Saturated Fat 1.8 g
- Cholesterol 41.4 mg
- Sodium 291.2 mg
- Total Carbohydrate 7.7 g
- Dietary Fiber 0.1 g
- Sugars 3.8 g
- Protein 11.9 g
The following items or measurements are not included:
seasoned rice vinegar
chili paste with garlic