I made this a couple of nights ago it was absolutely delicious, I served it over vegetable fried rice, both myself and my hubby thoroughly enjoyed it. It is another recipe by a zaar member and if you would like to read all the reviews click here. I did make it slightly differently than stated, I did not butterfly and cooked whole in the oven, it is not the time of year to be grilling, but I will try it this way when summer comes around again it was still scrummy.

Ingredients

1/3 Cup hoisin sauce (available in the Asian food section)
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 (available in the Asian food section)
1 Clove garlic, minced
2 (1lb) Pork tenderloins
1/2 Teaspoon salt
1/2 Teaspoon fresh ground black pepper
Cooking spray

Method

1. Prepare grill- (great to use soaked hickory wood chips if you have them).

2. Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl, stir with a whisk.

3. Butterfly pork- slice pork lengthwise, cutting to, but not through, other side.

4. Open halves, laying pork flat.

5. Sprinkle pork with salt and pepper.

6. If using wood chips, place on coals just before cooking meat.

7. Place pork on grill that has been sprayed with cooking spray.

8. Cook 5 minutes.

9. Turn and baste top of pork with hoisin mixture; cook 5 minutes.

10. Turn and baste top of pork.

11. Cook another five minutes.

12. Check temperature with an instant read thermometer.

13. If 155 degrees remove and let rest for five minutes.

14. If it needs more cooking time, keep turning and basting every 2- 3 minutes until the right temperature.

15. Do not overcook- it should be moist.

I cooked mine in the oven as a whole tenderloin rather than butterflying, I served it over vegetable fried rice it was delicious.

All Photo’s taken by me unless otherwise stated.