Prep 20 mins
Cook 15 mins
An appetizer served at our wedding.
- 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
- wasabi, to taste
- 1 cup mayonnaise
- 16 rice crackers
- cilantro, to garnish
- Soak wood chips in water for 30 minutes and drain well.
- Prepare the grill.
- Combine hoisin sauce, rice vinegar, bourbon, maple syrup, ginger, lime juice, and garlic whisking in a small bowl.
- Slice pork tenderloin lengthwise, cutting to, but not through the other side.
- Open halves, laying pork flat.
- Season with salt and pepper.
- Add the wood chips to the grill.
- Place pork on grill coated with cooking spray.
- Cook 5 minutes.
- Turn and baste pork with hoisin mixture; cook 5 minutes and repeat until pork reaches 155 degrees.
- Let stand 5 minutes.
- Cut into 1/2 inch cubes.
- Mix wasabi and mayo together.
- Place a small dollop of wasabi mayonnaise on a rice cracker, top with a cube or two of pork.
- Lay a leaf of cilantro on top to garnish.
- I 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.