Hoisin Glazed Pork
photo by PaulaG
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 1⁄3 cup hoisin sauce
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons Bourbon
- 2 tablespoons maple syrup
- 1 1⁄2 teaspoons fresh ginger, grated
- 1 1⁄2 teaspoons fresh lime juice
- 1⁄2 teaspoon chili paste with garlic
- 1 garlic clove, minced
- 2 (1 lb) pork tenderloin, trimmed
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- cooking spray
directions
- Prepare grill.
- Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl; stir with a whisk.
- Slice pork lengthwise, but not through, other side. Open halves, laying pork flat. Sprinkle pork with salt and pepper. Place pork on grill rack coated with cooking spray; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes or until pork reaches 155° or desired degree of doneness. Let stand 5 minutes before cutting.
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Reviews
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Made for Holiday Tag. I can't say enough about this glaze...wonderful!! My only concern is that I wanted more! I used boneless centre cut pork chops and they were mouth-watering.I seasoned my chops with a chili-lime sans sel before grilling.Don't be afraid to up the heat when grilling to get that carmelized yumminess. Update:I made this glaze for grilled salmon and omigoodness...it was super yummy! I spread some on my salmon fillets about 20 minutes before grilling then basted it with the glaze as it cooked.
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I couldn't believe how easy this was to make! I made the glaze exactly as posted, except I could not find chili paste with garlic, and had to settle for plain chili paste. This really did take only 15 minutes on the grill! The butterflying of the tenderloin really speeds things up! The glaze is very flavorful and there is just the right amount. Made for Culinary Quest 2014.
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I only had one pork tenderloin that weight 1.7 lbs instead of 2 1 lb tenderloins....so mine weren't as thin as the recipe called for. But I used the total amount of the glaze, and then boiled the rest to serve as a topping or dip for the meat when it was done. Delicious! We made this tonight after traveling for 8 hours, and it was quick and easy to make....plus it was delicious. Loved it. Thanks for sharing!
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