Hoisin and Bourbon-Glazed Pork Tenderloin

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Hoisin and Bourbon-Glazed Pork Tenderloin

Post  justmecookin on Thu Jul 21, 2011 10:17 pm

Hoisin and Bourbon-Glazed Pork Tenderloin

1 cup hickory wood chips
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 chile paste with garlic
1 garlic clove, minced
2 (1-pound) pork tenderloins, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray

Soak wood chips in water 30 minutes; drain well. Prepare grill. 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.

Add wood chips to grill. 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. Makes 8 servings

justmecookin

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