Hoisin Bourbon Glazed Pork With Wasabi Mayo On Rice Cracke Recipes

Steps:

• Prepare grill.
• Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl; stir with a whisk.
• Slice pork lengthwise, but not through, other side. Open halves, laying pork flat. Sprinkle pork with salt and pepper. 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 before cutting.

Steps:

• 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.

Steps:

• Combine marinade ingredients in small bowl.
• Place tenderloin in shallow bowl, pour in the marinade.
• Refrigerate 4 hrs (or overnite).
• Preheat oven to 425.
• Roast 15 minutes per side.

Steps:

• Soak wood chips in water for 30 minutes and drain well.
• Prepare the grill.
• Combine hoisin sauce, rice vinegar, bourbon, maple syrup, ginger, lime juice, and garlic whisking in a small bowl.
• Slice pork tenderloin lengthwise, cutting to, but not through the other side.
• Open halves, laying pork flat.
• Season with salt and pepper.
• Add the wood chips to the grill.
• Place pork on grill coated with cooking spray.
• Cook 5 minutes.
• Turn and baste pork with hoisin mixture; cook 5 minutes and repeat until pork reaches 155 degrees.
• Let stand 5 minutes.
• Cut into 1/2 inch cubes.
• Mix wasabi and mayo together.
• Place a small dollop of wasabi mayonnaise on a rice cracker, top with a cube or two of pork.
• Lay a leaf of cilantro on top to garnish.
• I use the rice crackers you can get at Costco-- I've had others that I didn't like as much, but I can't remember the brand names of either at this time.