A delightful twist on a classic pork dish, featuring a sweet and tangy glaze.
Preheat your grill to medium-high heat.
Ensure the grill is clean and oiled to prevent sticking.
In a small bowl, combine the hoisin sauce, rice vinegar, bourbon, maple syrup, ginger, lime juice, and garlic. Mix well using a whisk.
Mix thoroughly to ensure the flavors are well blended.
Slice the pork tenderloin lengthwise, but not all the way through, and open it flat.
This technique helps the pork cook evenly.
Season the pork with salt and black pepper on both sides.
Seasoning evenly enhances the flavor.
Place the pork on the grill rack and cook for 5 minutes on one side.
Avoid moving the pork too much to get nice grill marks.
Turn the pork over and baste with the prepared glaze. Cook for another 5 minutes.
Basting adds layers of flavor to the pork.
Turn the pork again, baste with more glaze, and cook for an additional 5 minutes or until the internal temperature reaches 155°F.
Use a meat thermometer to check the doneness.
Remove the pork from the grill and let it rest for 5 minutes before slicing.
Resting allows the juices to redistribute, keeping the meat moist.
Slice the pork and serve with your favorite sides. Enjoy!
Serve with a garnish of fresh herbs for added color and flavor.
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