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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (134g) Recipe makes 8 servings The following items or measurements are not included below: seasoned rice vinegar 1/2 teaspoon chili paste with garlic |
||
| Calories 202 | ||
| Calories from Fat 58 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.5g | 10% | |
| Saturated Fat 2.2g | 10% | |
| Monounsaturated Fat 2.9g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 75mg | 25% | |
| Sodium 373mg | 15% | |
| Potassium 435mg | 12% | |
| Total Carbohydrate 8.4g | 2% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 5.9g | ||
| Protein 23.7g | 47% | |
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Hoisin and Bourbon-Glazed Pork Tenderloin
By: PanNan
Oct 1, 2002
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.
SERVES 8
Ingredients
- 1/3 cup hoisin sauce (available in the Asian food section)
- 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 (available in the Asian food section)
- 1 clove garlic, minced
- 2 (1 lb) pork tenderloins
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- cooking spray
Directions
1
Prepare grill- (great to use soaked hickory wood chips if you have them).2
Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl, stir with a whisk.3
Butterfly pork- slice pork lengthwise, cutting to, but not through, other side.4
Open halves, laying pork flat.5
Sprinkle pork with salt and pepper.6
If using wood chips, place on coals just before cooking meat.7
Place pork on grill that has been sprayed with cooking spray.8
Cook 5 minutes.9
Turn and baste top of pork with hoisin mixture; cook 5 minutes.10
Turn and baste top of pork.11
Cook another five minutes.12
Check temperature with an instant read thermometer.13
If 155 degrees remove and let rest for five minutes.14
If it needs more cooking time, keep turning and basting every 2- 3 minutes until the right temperature.15
Do not overcook- it should be moist.
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Featured Reviews for This Recipe
From: Kim127
On Jul 6, 2008
DH and I both loved this!! What a great combination of flavors. There is not really one flavor that really stands out, but it all blends together into a wonderful sauce. I used 1 tsp of the chili paste with garlic to give it a little extra kick, lol. This is a keeper. Thanks Nan!!! Made for the Babes of ZWT4.
From: Feej
On Mar 2, 2008
We ejoyed this. My only change was to use a spicy chili paste instead of the chili paste with garlic. Very nice, easy. Well balanced. Thanks for sharing!
From: Paulappp
On Mar 30, 2003
I was looking for a s/s maple sauce, trying to replicate something we recently had at an inn during maple sugar season. I cooked this a bit differently, I cubed the tenderloin & browned it, then added the sauce & some carrots. When the carrots were tender-crisp, I added cornstarch to thicken the sauce. Served with rice. After the changes, it probably only served 3-4 (I used 1/2 the pork). The taste was right! The sauce was a hit, and we are looking forward to barbeque-ing ribs with it. It is a nice combo of sweet & spicy, although I will be adding a bit more 'sour' to it next time. Thanks for the great recipe!
From: kda949
On May 18, 2004
This is a great recipe- my husband's favorite! We have made it a handful of times already. We have also used the sauce on many more things- we just ate it on beef kabobs and shrimp last night. My husband even added a little to some mushrooms I was sauting in butter- Oh- that was YUMMY!
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