Hoisin And Bourbon-Glazed Pork Tenderloin Recipe

Name: Hoisin And Bourbon-Glazed Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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

Servings: persons

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

1
Soak wood chips in water 30 minutes; drain well.
2
Prepare grill.
3
Combine hoisin sauce and next 7 ingredients (hoisin 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 155u00b0 or desired degree of doneness. Let stand 5 minutes; cut pork into 1/2-inch slices.
5
Hoisin and Bourbon-Glazed Tuna:
6
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).
7
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

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup hickory wood chips, 1/3 cup hoisin sauce, 2 tablespoons seasoned rice vinegar, 2 tablespoons bourbon, and more.

Yes, Hoisin And Bourbon-Glazed Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hoisin And Bourbon-Glazed Pork Tenderloin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions