Ingredients
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1/3 cup hoisin sauce (available in the Asian food section)
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2 tablespoons seasoned rice vinegar
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2 tablespoons Bourbon
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2 tablespoons maple syrup
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1 1/2 teaspoons grated peeled fresh ginger
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1 1/2 teaspoons fresh lime juice
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1/2 teaspoon chili paste with garlic (available in the Asian food section)
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1 clove garlic, minced
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2 (1 lb) pork tenderloin
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1/2 teaspoon salt
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1/2 teaspoon fresh ground black pepper
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cooking spray
Instructions
- Prepare grill- (great to use soaked hickory wood chips if you have them).
- Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl, stir with a whisk.
- Butterfly pork- slice pork lengthwise, cutting to, but not through, other side.
- Open halves, laying pork flat.
- Sprinkle pork with salt and pepper.
- If using wood chips, place on coals just before cooking meat.
- Place pork on grill that has been sprayed with cooking spray.
- Cook 5 minutes.
- Turn and baste top of pork with hoisin mixture; cook 5 minutes.
- Turn and baste top of pork.
- Cook another five minutes.
- Check temperature with an instant read thermometer.
- If 155 degrees remove and let rest for five minutes.
- If it needs more cooking time, keep turning and basting every 2- 3 minutes until the right temperature.
- Do not overcook- it should be moist.