Ingredients
-
-
1/3
-
2
-
2
-
2
-
1 1/2
-
1 1/2
-
1/2
-
1
-
2
-
1/2
-
1/2
-
-
-
Directions
Hoisin & Bourbon-glazed Pork With Wasabi Mayo on Rice Cracke, An appetizer served at our wedding , An appetizer served at our wedding
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Steps
|
1
Done
|
Soak Wood Chips in Water For 30 Minutes and Drain Well. |
|
2
Done
|
Prepare the Grill. |
|
3
Done
|
Combine Hoisin Sauce, Rice Vinegar, Bourbon, Maple Syrup, Ginger, Lime Juice, and Garlic Whisking in a Small Bowl. |
|
4
Done
|
Slice Pork Tenderloin Lengthwise, Cutting to, but not Through the Other Side. |
|
5
Done
|
Open Halves, Laying Pork Flat. |
|
6
Done
|
Season With Salt and Pepper. |
|
7
Done
|
Add the Wood Chips to the Grill. |
|
8
Done
|
Place Pork on Grill Coated With Cooking Spray. |
|
9
Done
|
Cook 5 Minutes. |
|
10
Done
|
Turn and Baste Pork With Hoisin Mixture; Cook 5 Minutes and Repeat Until Pork Reaches 155 Degrees. |
|
11
Done
|
Let Stand 5 Minutes. |
|
12
Done
|
Cut Into 1/2 Inch Cubes. |
|
13
Done
|
Mix Wasabi and Mayo Together. |
|
14
Done
|
Place a Small Dollop of Wasabi Mayonnaise on a Rice Cracker, Top With a Cube or Two of Pork. |
|
15
Done
|
Lay a Leaf of Cilantro on Top to Garnish. |
