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 (1 lb) pork tenderloins
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
cooking spray
Directions:
Prepare grill- (great to use soaked hickory wood chips if you have them).
Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl, stir with a whisk.
Butterfly pork- slice pork lengthwise, cutting to, but not through, other side.
Open halves, laying pork flat.
Sprinkle pork with salt and pepper.
If using wood chips, place on coals just before cooking meat.
Place pork on grill that has been sprayed with cooking spray.
Cook 5 minutes.
Turn and baste top of pork with hoisin mixture; cook 5 minutes.
Turn and baste top of pork.
Cook another five minutes.
Check temperature with an instant read thermometer.
If 155 degrees remove and let rest for five minutes.
If it needs more cooking time, keep turning and basting every 2- 3 minutes until the right temperature.
Do not overcook- it should be moist.
Servings: 8
Time preparation: 10 min.
Time total: 30 min.