Ingredients
-
1/3
-
2
-
2
-
2
-
1 1/2
-
1 1/2
-
1/2
-
1
-
2
-
1/2
-
-
-
-
-
Directions
Hoisin and Bourbon-Glazed Pork Tenderloin, 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., 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!, This really is good. The sauce was delicious. Sweet with a little kick. I will kick it up a bit more next time, and there will be a next time. Thank you for sharing!
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Steps
|
1
Done
|
Prepare Grill- Great to Use Soaked Hickory Wood Chips If You Have Them. |
|
2
Done
|
Combine Hoisin Sauce and Next 7 Ingredients Hoisin Through Garlic in a Small Bowl, Stir With a Whisk. |
|
3
Done
|
Butterfly Pork- Slice Pork Lengthwise, Cutting to, but not Through, Other Side. |
|
4
Done
|
Open Halves, Laying Pork Flat. |
|
5
Done
|
Sprinkle Pork With Salt and Pepper. |
|
6
Done
|
If Using Wood Chips, Place on Coals Just Before Cooking Meat. |
|
7
Done
|
Place Pork on Grill That Has Been Sprayed With Cooking Spray. |
|
8
Done
|
Cook 5 Minutes. |
|
9
Done
|
Turn and Baste Top of Pork With Hoisin Mixture; Cook 5 Minutes. |
|
10
Done
|
Turn and Baste Top of Pork. |
