Still grilling. 😀
Our next grilling adventure was this awesome pork tenderloin recipe. It couldn’t have been easier to prep or to cook, and the ingredients are things that we keep on hand. (You should keep most of these on hand too, they all have a lot of uses).
The pork cooked up juicy and tender, and the sauce was perfect–just enough sweetness to pick up that great charred grilled flavor.
Hoisin & Bourbon Glazed Pork Tenderloin
- 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 hot pepper paste
- 1 garlic clove, minced
- 2 (1-pound) pork tenderloins, trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl; stir with a whisk.
Slice pork lengthwise, cutting to, 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; cut pork into 1/2-inch slices.
Note: Hoisin sauce is one of my favorite go-to ingredients. The spiced Chinese sauce can be found in the Asian section of almost any supermarket. It’s a thick paste made with miso, soy sauce, garlic, and seasonings, and adds a really authentic flavor to a lot of chinese dishes. I add it to pepper steak, stir fry recipes, and all kinds of things.
Here’s another tip–keep a chunk of ginger in the freezer. Even though it’s cheap, it always annoyed me to buy a big chunk of fresh ginger root and hardly make a dent in it before it went bad. Instead, we keep the chunk in a ziploc back in the freezer. I just grate up what I need with a microplane grater and keep the rest. This lets us use fresh ginger all the time, without it ever going to waste.
This recipe, from May 2002’s Cooking Light, suggests the addition of hickory chips to your grill, to get the additional smoky flavor. Since the reviews on the wood chip portion of the recipe were mixed on their website, and and since we didn’t have any hickory chips on hand anyway, I decided to skip it. Maybe we’ll try it next time. I suppose if I haven’t tried it, I can’t know what I was missing, but the pork was tender and flavorful without it. It certainly isn’t required.