Cassie’s Ruminations

Hoisin Bourbon Pork Tenderloin

This was a pretty tasty take on pork that was inspired by a similar recipe from Cooking Light. It was a bit heavy on the hoisin and light on the bourbon, so I think next time I’ll cut down the hoisin by half, double the bourbon, and use this as a marinade rather than a baste, and still boil it down as the pork cooks for a sauce. I’ve written it below as I made it tonight.

Hoisin Bourbon Pork Tenderloin
Serves 4

2 pork tenderloins, about 2.5 lbs
Kosher salt and black pepper

For the baste:
1/3 cup hoisin sauce
2 tbsp rice vinegar
2 tbsp bourbon
1 tbsp fresh lime juice
2 tbsp maple syrup
1/2 tsp chile garlic sauce
2 tsp freshly grated ginger
1 large clove garlic, pressed

Preheat broiler to high with a rack about 8 inches from the heat.

Stir together all of the baste ingredients and set aside.

Butterfly the pork tenderloins and lay flat on a foil-lined rimmed baking sheet. Season with kosher salt and black pepper.

Place under the broiler and cook for 5 minutes. Pull the pan out and brush the pork with about 1/3 of the basting mixture. Return under the broiler and cook for another 5 minutes. Pull the pan out and flip the pork tenderloins over. Brush with another 1/3 of the bating mixture and return under the broiler to cook for a final 5 minutes. Put the remaining 1/3 of the sauce in the microwave for 2 minutes to boil and reduce.

Remove the pork from the oven and let rest for 5 minutes before slicing and serving with the reduced sauce.