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Hoisin and Bourbon-Glazed Pork Tenderloin

Source of Recipe


Cooking Light-5/02






List of Ingredients



• 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 chili paste with garlic
  
• 1 clove garlic, minced
  
• 2 (1-pound) pork tenderloins, trimmed
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon freshly ground black pepper
  
• cooking spray
  






Instructions



1. Soak wood chips in water for 30 minutes; drain well.
   
   
2. Preheat grill.
   
   
3. Combine hoisin sauce and next 7 ingredients (hoisin sauce through garlic) in a small bowl; stir with a whisk.
   
   
4. 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 degrees or desired degree of doneness. Let stand 5 minutes; cut pork into 1/2-inch slices.
   
   
5. Yield: 8 servings (serving size: 3 ounces of pork) 209 cal, 5.8g fat, 26.3g pro, 9.2g carb, 0.4g fiber, 80mg chol, 1.4mg iron, 452mg sod, 13mg calc.