REV: Hoisin and Bourbon-Glazed Pork Tenderloin--May '02

[Angela]

I made this last night with the Rosemary Roasted Mashed Potatoes and it was wonderful!! When I got my issue last Thursday I looked at the cover and said "I'm making this on Sunday." (and I actually did, I think that's a first.) Anyway, this was so easy to put together. The only substitution I made was the Bourbon I had Jack Daniel's on hand and used that instead. The flavors were a wonderful combination. DF and I both commented that it would be even better with some of the glaze being reserved and make a sauce with it, ie add some corn starch or flour and thicken it up a bit and add to the pork when it's done grilling and on the plate. Overall an excellent meal and will definitely be made again.

[KelLeg]

Thanks for the review. The pix looks fantastic. Did you like the potatoes too?

[Angela]

Yes, the potatoes were very good and easy too. Sorry I didn't comment more about them here as I posted my review of them on the thread about them. The only thing I would have done differently with the potatoes would be to add a bit more rosemary. The flavor wasn't very strong.

[mochadelsol]

DH & I made the pork this weekend and we loved it!!!! We had to use Canadian Whiskey since we didn't have bourbon. I'm always looking for recipes w/pork and this is a winner. We served it with the Three Fruit Salsa, it was pretty good, lacking alittle in something I can't put my finger on, the mint & basil w/jalapeno pepper should of given it what was needed, the fruit was ripe so I don't know, I will try it again. There is alot left over since it makes quite alot, I'm going to serve it with grilled chicken.

[Kismet]

Thanks for the review, Angela! I'm looking forward to making it later this week!

[Peggy]

A question for Angela and mochadelsol (or anyone else that has made the pork recipe):

I am making this for dinner tonight and was wondering if you thought the recipe might be improved by marinating the tenderloin in some of the glaze before BBQing. I was thinking about doing that and would welcome your comments. Did the pork get enough of the flavor just by basting it while cooking?

Peggy

[Angela]

Peggy, I think marinading the pork would be a great idea. While the flavor was great by just basting, it could have used more flavor. That's why DF and I thought it might be good to try turning some of the baste into a sauce to cover the pork with after grilling. Try the marinade I think that'll work great.

[Peggy]

Thanks Angela! I will give the marinating idea a try and report back tonight.

Peggy

[nlh]

I saw this on the cover and my mouth was just watering! Could someone tell me what hoisin sauce is though? Is there a substitute? What else can you use it in? Thanks in advance!

[lisas3575]

Originally posted by nlh
I saw this on the cover and my mouth was just watering! Could someone tell me what hoisin sauce is though? Is there a substitute? What else can you use it in? Thanks in advance!

From www.foodsubs.com:

hoisin sauce
Notes:   This is a sweet and garlicky bean sauce that's often used as a dipping sauce.  Available in Asian markets and in many large supermarkets.  To make your own:  Visit the Hoisin Sauce posting on the Kosher Chinese Recipes site.   Substitutes:  Simmer for 12 minutes:  
3/4 C pitted prunes
2 C water
1 tablespoon crushed garlic, then add 1 1/2 tablespoons soy sauce
1 1/2 tablespoons dry sherry and puree.
(Adapted from recipe in Good & Plenty: America's New Home Cooking by Victoria Wise and Susanna Hoffman. See my sources.)

OR 1/4 C soy sauce
1/4 C plum sauce
1 teaspoon flour
dash five-spice powder
dash garlic powder + sugar or honey to taste (From a usenet posting by Lynn M. Wiegard.  See my sources.) OR chee hou sauce (spicier) OR apple butter (Thanks to reader Richard Nolles for this suggestion.) OR sweet bean sauce (spicier)

I found it at Trader Joes, and it's not very expensive. A lot of asian dishes call for it.

[lisas3575]

Angela, we had the same dinner last night! :D I used the sauce on tuna steaks while DH and my brother and his family had the pork tenderloin. Everyone enjoyed it! I totally agree that it would have made an excellent sauce, and I would marinate next time as well.

The potatoes were also excellent, I'm off to post my review on that thread.

We served it with green salad, french bread and the turtle cake for dessert. Yum!

[nlh]

Thank you Lisas3575! It sounds wonderful.

[krhm]

Would the sauce/marinade go well with chicken? Boneless breasts were on sale this week, not pork! I'd love to try it out!

[Angela]

I think it would work great with chicken! Go for it.

[Holly in KC]

I made this dish Saturday night... since it was too windy to grill, I tried broiling, so maybe that was my problem, but I didn't think the pork had much flavor - it was good, but kind of blah. The glaze was good, but it just didn't penetrate the meat enough. I made a note to try again - but 1) grill - definitely, and 2) marinate in the sauce for a couple of hours first.

[Peggy]

I made the pork tenderloin tonight and I marinated the pork in the glaze for about 3 hours before grilling. The result was wonderful! The pork picked up a lot of flavors from the marinade and the hickory wood chips. Delicious! I also prepared the Three Fruit Salsa which was a good accompaniment to the pork. I actually think it would make a good fruit/vegetable salad if you didn't cut up the cantaloupe and mango so small. Very colorful.."good curb appeal"!

Peggy

[Tizzylish]

My issue hasn't shown up yet, any kind soul out there that could please post the recipe for me? This sounds perfect for our Sunday BBQ! I would be ever so grateful! :D

[Terrytx]

* Exported from MasterCook *

Hoisin and Bourbon-Glazed Pork Tenderloin

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Grilling Pork
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup hickory wood chips
1/3 cup hoisin sauce
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
1 clove garlic, minced
2 (1-pound) pork tenderloins, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
cooking spray

Soak wood chips in water for 30 minutes; drain well.

Preheat grill.

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

Slice pork lengthwise, cutting to, but not through, other side. Open
halves, laying pork flat. Sprinkle pork with salt and pepper. Add wood
chips to grill. 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 degrees or desired degree of doneness. Let stand 5 minutes; cut pork
into 1/2-inch slices.

Yield: 8 servings (serving size: 3 ounces of pork) 209 cal, 5.8g fat,
26.3g pro, 9.2g carb, 0.4g fiber, 80mg chol, 1.4mg iron, 452mg sod, 13mg
calc.

Hoisin and Bourbon-Glazed Tuna: Follow steps 1 through 3 above. Sprinkle
6 (6-ounce) tuna steaks with 1/4 teaspoon salt and 1/8 teaspoon freshly
ground black pepper. Add wood chips to grill. Place tuna stacks on grill
rack coated with cooking spray; cook 5 minutes. Turn and bast with hoisin
mixture; cook 5 minutes. Turn and baste with hoisin mixture; cook 5
minutes or until tuna flakes easily when tested with a fork.

Yield: 6 servings (serving size: 1 tuna steak) 328 cal, 9.4g fat, 42.9g
pro, 12.2g carb, 0.4g fiber, 70mg chol, 2.1mg iron, 502mg sod, 25mg calc.

Source:
"Cooking Light-5/02"

[Tizzylish]

Thank you Terry! :D

[Ralph]

Made this tonight on the grill using the tuna variation. Though the tuna was a little overdone (the wood chips flamed big time instead of just smoking!) it was excellent! Perhaps because of the flames, the sauce caramelized beautifully.

Served the Three-fruit Salsa with it and that was also very good. And a gorgeous side dish to boot!

Unfortunately, I ended up with a lot of the hoisin sauce leftover. There's only so much you can use to baste!

[emilycat]

I really want to do the tuna variation of this, but, alas, the Mean Apartment People do not permit grills. :mad:

Would it be pointless to try it under the broiler, or do you think it would still turn out well? I'd hate to ruin such a great recipe by screwing with the technique.
I noticed Holly said she did hers under the broiler, and hers was the only non-rave review, so I'm thinking not, but just wanted to solicit some other opinions. :)

[ssusan]

I made this on Saturday as well and we thought it was wonderful. I also used Jack Daniels (I thought that was bourbon?). I made it with zuchinni and julienned red pepper I marinated in the basting sauce and cooked on the grill in a wok. I made roasted rosemary red potatoes to go with it.


We had a Kendall Chardonnay to go with it. Great dinner.

-Susan

[SusanMac]

Emilycat -- you could definitely make your fish in the oven, or the stovetop. The key is the marinade, so you can vary your cooking style and I'd think it would turn out fine.When I make fish in the oven, I bake it in a foil pouch to keep it moist. I think if you did that with the marinade in the pouch it would be good. Cooking on the stove would also be fine....either stir fry or sauteed with a lid. Unless you have a high fat cut of fish or beef, the broiler tends to dry out the filet, IMHO. I made this dish with pork chops and grilled them on "the George." they turned out great, it was fast and I wasn't constantly basting. We're having leftovers with chix breast today for lunch.

[emilycat]

Thanks, Susan! That helps a lot -- I think I'll opt for the stovetop method, because I really do not like overcooked tuna. I think the searing on the outside helps keep the inside moist, and the marinade should glaze it well that way, too.
Yay! :D

[Molli526]

I have a question about the hickory chips. I have a gas grill and don't know where I would put them. Also, where do you get them? (what type of store)

Thanks!

[Ralph]

Originally posted by Molli526
I have a question about the hickory chips. I have a gas grill and don't know where I would put them. Also, where do you get them? (what type of store)

Thanks!

I don't have a gas grill (obviously!), but I found this in Steve Raichlen's Barbecue Bible. I've edited this post since I forgot I had the book! I tried to search at Weber BBQ's site (www.weber.com), but either it's down, or my computer isn't linking there!

"Gas grills present a special challenge for the cook who wants to add the heady flavor of wood smoke. Many gas grills are equipped with smoker boxes (a metal box with holes in it to let the smoke out), but unless the grill is operating at full blast, it doesn't get hot enough to make the wood smolder. (This is not a problem on a charcoal grill, where the wood comes in direct contact with the glowing coals.) But if you run a gas grill on high, the temperature will be too hot for indirect grilling or barbecuing.

There is a way to get around this problem. Put all the pre-soaked wood chips in the smoker box and position the box directly over one of the burners. Preheat the grill to high until the smoke billows then lower the heat to the desired temperature for indirect grilling or barbecuing (or follow the manufacturer's instructions).

If your grill lacks a smoker box, you can buy one from a grill supply
shop; or you can improvise one, using a small loaf pan or metal pie tin."

As for where to pick up chips, most any hardware store that sells grills should have them; I've seen them at Ace & they'd probably be at ACO in your neck of the woods (do they still exist?). I've also seen them at Bed Bath & Beyond. And if there's a Weber BBQ restaurant around you, they sell them there, too.

[Molli526]

Thanks Ralph!

I will ask at the Hardware store. (we have Ace & Aco :) )

[Angela]

I got the hickory wood chips at Home Depot where they sell the grills.
I just threw the pre-soaked chips right on top of the coals. I didn't have any problems.

[Molli526]

Ralph-

Thank you so much!

My dad will be ultra-impressed with my grilling - am making this for Mother's Day lunch.

I really appreciate it! :)

[AnnaC]

Angela, do you mean you throw the hickory wood chips on top of the coals in a gas grill?
Has anyone made this on a regular gas grill w/o using the hickory wood chips? I'm tempted b/c i have all the ingredients on hand except for the chips. Would I be making a big mistake??

[Angela]

Yes, I threw the pre-soaked wood chips directly onto the coals of my gas grill. They didn't burn up--they were still there when the pork was done. I don't know if this is the right way, but it worked.

[ssusan]

I didn't use wood chips. It was still wonderful.
-Susan

[Molli526]

I made this as part of my Mother's Day Dinner and it was fabulous! Everyone could not stop raving about it!

Thanks to everyone's help, with the grill/ hickory chips. (I actually found them at Kroger!) I used a shallow foil pan, soaked/drained the chips and wrapped the pan in foil, poking holes in the top. I put the pan directly on top of the lava rocks and when the chips started smoking, grilled the meat.

I did marinate the meat overnight from the suggestions. I also boiled the marinade to serve as a sauce for the meat. It was easy and delicious! I want to try the tuna now. :)

[RebeccaT]

Finally got around to trying this over the weekend for a party we hosted - it was very good! Got rave reviews from my guests, and the fruit salsa was a perfect accompaniment. I may marinate it next time, but I liked it just the way it was as well. I like the idea of using the glaze as a sauce as well; I'll bet you could cook it down some and get it to thicken up, and that might work well.

DH went to the hardware store and got some hickory chips which are made for gas grills; he made a little aluminum foil pouch and put them over the ceramic coals, got them smoking, then went to town. However, he decided that "if one is good, two will be great!" and as a result got WAY more smoke than he bargained for... so be careful!

[Mickey17]

Ok, I know that this is WAY late. (I just found my May issue after it had been misplaced for quite sometime, and I have just gotten into trying more of the recipes in the last month.)

BUT

This was FABULOUS! We didn't use the hickory chips, and I went a little light on the sauce since it was fairly scary tasting just after mixing, but it cooked up SO nicely. I am definately going to do this again and marinate the meat in it. And I will try it on chicken.

How long do you think the left over sauce will last in the fridge?

[swquilts]

I was searching in my annuals for a tenderloin recipe and found this. I wish I had read this thread ahead of time and I would have let the meat marinate for awhile. Oh well.....

We both liked it. I like these type of sauces. It does seem though, that CL is producing a lot of "maple, bourbon" type glazes lately. I know I've made one or two in the past. I served it with Butter Parsley Potatoes and a tomato, cuke and red onion salad. I think the Italian dressing in the salad kind of neutralized the flavor of the pork. Oops! :eek:

There's too many other neat marinades or rubs to try out there, so I doubt if I'll make it again.