Hoisin And Bourbon Glazed Pork Tenderloin Food

HOISIN PORK TENDERLOIN

Steps:

• Preheat oven to 475°. Off the heat, mix first 5 ingredients in a small saucepan. Place tenderloin on a greased rack in a foil-lined 15x10x1-in. pan; brush with 1/4 cup hoisin mixture. Roast until a thermometer reads 145°, 15-20 minutes., Stir water into remaining hoisin mixture; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 5 minutes, stirring occasionally. Remove from heat; stir in butter. Keep warm., Remove pork from oven; let stand 5 minutes before slicing. Cook noodles according to package directions, omitting seasoning packets; drain. Serve with pork; top with sauce and green onions.

HOISIN PORK

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.

HOISIN GLAZED PORK

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.

HOISIN AND BOURBON-GLAZED PORK TENDERLOIN

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.

SWEET AND SPICY HOISIN GLAZED PORK TENDERLOIN ROAST

Steps:

• Trim the tenderloin of all of the fat and silverskin.
• Lay tenderloins on cutting board, flat side (side opposite where silverskin was) up. Using a dinner fork, scrape flat side lengthwise from end to end 5 times, until surface is completely scored. Repeat with second tenderloin.
• Disolve 3 T salt in 1-1/2 quarts cold water in a large container. Submerge tenderloins in brine and let stand at room temperature for 1 hour.
• Remove tenderloins from brine and pat completely dry with paper towels. Lay 1 tenderloin, scraped side up, on cutting board and lay second tenderloin, scraped side down, on top so that thick ends of 1 tenderloin matches up with thin end of the other. Tie the tenderloins together with kitchen twine, spacing evenly apart.
• Brush roast with vegetable oil and season with pepper. Transfer 1/3 cup glaze to bowl for grilling, reserving remaining glaze for serving.
• Clean and oil cooking grate. Heat all the burners to high, cover, and heat grill until hot, about 15 minutes. leave primary burner on high and turn off other burners.
• Place roast on cooler side of grill, cover and cook until meat registers 115 degrees, 22 - 28 minutes, flipping and rotating halfway through cooking.
• Slide roast to hotter part of grill and cook until lightly browned on all sides, 4 - 6 minutes. Brush top of roast with amount 1 tablespoon glaze and grill, glaze side down, until glaze begins to char, 2 - 3 minutes; repeat glazing and grilling with remaining 3 sides of roast, until meat registers 140 degrees.
• Transfer roast to carving board, tent loosley with foil, and let rest for 10 minutes. Carefully remove twine and slice roast into 1/2" thick slices. Serve with remaining glaze.
• Glaze: Heat oil is small saucepan over medium heat until shimmering. Add garlic, ginger, and pepper flakes; cook until fragrant, about 30 minutes. Whisk in hoisin and soy sauce until smooth. Remove pan from heat and stir in vinegar. Sauce can be done in advance.