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.
Yumm, this was a good recipe, but I really didn't notice the bourbon taste, but I guess all the ingredients come together well. Served with three fruit salsa, roasted mashed potatoes and Caesar salad.
I gave this 2 stars because I didn't think that think that much of the hoisin flavor made its way into the pork. I wouldn't make it again.
Made it according to the directions. Everyone raved on it!
Excellent pork recipe. With or without the chips still works. Also made it with and without salsa, still awesome :)
I made the pork version and it was amazing!!!
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!
This is a fantastic glaze that really is terrific with pork, although I can see it also working well for chicken. This really does take 15 minutes at medium to medium high (meaning about 4 second count for hand above grate). I tried 12 but it wasn't cooked through enough, and this is coming from someone who likes their pork pink in the middle. Remember to have a spray bottle handy to spray down the chips in case they flame up - most of the time chips catch fire, even with a multi-hour soak. Also, consider dumping most of the chips to the outside ring of the coals, and primarily to one side, so that the tenderloin can be put on the other side. The smoke will still permeate the meat, but the chips might not erupt directly under the pork, thus reducing the likelihood of scorching. Serving it with the Grits with Greens recipe from CL was an excellent pairing.
i made this for father's day and it was great. I used a burgundy cooking wine instead of bourbon and I only used 1 section of a clove of garlic and only 1 teaspoon of ginger. I also used chili sauce insead of the paste (which I could not find). I also did not bother with the wood chips. The lime juice, ginger, chili sauce and wine give this sweet glaze the kick that it needs. The pork grills quickly so its fast enough for a weekday meal but good enough for a special occasion. I would also want to try this glaze on chicken legs or maybe even a steak.
Have made both the pork and tuna versions of this recipe and its excellent. I like it because it goes together fast--you can mix up the glaze in the time it takes the grill to heat up. I usually don't bother with the wood chips and it doesn't seem to make that much difference.