Hoisin & Bourbon-glazed Pork With Wasabi Mayo on Rice Cracke |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 16 |
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An appetizer served at our wedding. Ingredients:
hickory 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 lb) pork tenderloin, trimmed |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
cooking spray |
wasabi, to taste |
1 cup mayonnaise |
16 rice crackers |
cilantro, to garnish |
Directions:
1. Soak wood chips in water for 30 minutes and drain well.
2. Prepare the grill.
3. Combine hoisin sauce, rice vinegar, bourbon, maple syrup, ginger, lime juice, and garlic whisking in a small bowl.
4. Slice pork tenderloin lengthwise, cutting to, but not through the other side.
5. Open halves, laying pork flat.
6. Season with salt and pepper.
7. Add the wood chips to the grill.
8. Place pork on grill coated with cooking spray.
9. Cook 5 minutes.
10. Turn and baste pork with hoisin mixture; cook 5 minutes and repeat until pork reaches 155 degrees.
11. Let stand 5 minutes.
12. Cut into 1/2 inch cubes.
13. Mix wasabi and mayo together.
14. Place a small dollop of wasabi mayonnaise on a rice cracker, top with a cube or two of pork.
15. Lay a leaf of cilantro on top to garnish.
16. 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.
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