Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
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
How to Make It
Soak wood chips in water 30 minutes; drain well.
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.
Hoisin and Bourbon-Glazed Tuna:
Follow steps 1 through 3 above. Sprinkle 6 (6-ounce) tuna steaks with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Add wood chips to grill. Place tuna steaks on grill rack coated with cooking spray; cook 5 minutes. Turn and baste tuna with hoisin mixture; cook 5 minutes. Turn and baste tuna with hoisin mixture; cook 2 minutes or until tuna flakes easily when tested with a fork. Yield: 6 servings (serving size: 1 tuna steak).
Nutrition per serving: CALORIES 328 (26% from fat); FAT 4g (sat 4g, mono 1g, poly 9g); Protein 9g; CARB 2g; FIBER 4g; CHOL 70mg; IRON 1mg; SODIUM 502mg; CALC 25mg
I guess we were expecting something flavorful, but the glaze and smoking only added a mild amount of flavor. We actually didn't mind once we got past our expectation since the flavor of the pork really came through. The smoking and the glaze just slightly enhanced it, but the meat was tender and very good.
Very good, I did the complete menu suggested for the Fathers Day BBQ...Bruschetta Gorgonzola and Apples, Three-Fruit Salsa, Rosemary-Roasted Mashed Potatoes, Spring Giardiniera. All the recipes worked so well together.
A 5 star recipe, great for entertaining.
I use the glaze to marinate the pork for about an hour before grilling. I agree with others that the smoked chips don't make much difference due to the short cooking time. 7 min for each side on the gas grill was just right. I made a mango salsa as side; any sweet and tangy side seems to work well.
We used jumbo shrimp instead of pork and the flavor was awesome. Followed the marinade recipe to a T. Served with Barbequed Cabbage with Santa Fe Seasonings and Chipotle-Corn Mashed Potatoes. Great summer meal made almost exclusively on the grill!
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