Recipe: Hoisin and Bourbon-Glazed Pork Tenderloin with Fruit Salsa

I’ve actually made this recipe before.  But this is the first time I served it with he fruit salsa.

Ingredients:

Pork

1/3 cup hoisin sauce

2 tablespoons rice vinegar

2 tablespoons bourbon

2 tablespoons maple syrup

1 ½ teaspoons grated ginger

1 ½ teaspoons lime juice

½ teaspoon garlic chile paste

1 garlic clove, minced

2 1-pound pork tenderloins, trimmed

½ teaspoon salt

½ teaspoon ground black pepper

Salsa

1 cup peeled, chopped mango

1 cup chopped strawberries

½ cup chopped cucumber

½ cup chopped green bell pepper

½ cup chopped red onion

2 tablespoons chopped and seeded jalapeño

1 ½ tablespoons chopped fresh mint

1 tablespoon chopped fresh basil

2 tablespoons lime juice

1 tablespoon honey

¼ teaspoon salt

Lo Note: The original recipe called for cantaloupe to be in the salsa.  Why? Does anyone really like cantaloupe?

Directions:

Salsa

1. Combine ingredients and refrigerate to cool.

Pork

1. Preheat the oven to 400.

Lo Note: The original recipe called for a grill.  But since I live in an apartment…

2. Combine hoisin, vinegar, bourbon, syrup, ginger, lime, chile paste and garlic. Whisk until all ingredients are combined well.  Set aside half the mixture for later use.

3. Slice pork lengthwise, but don’t cut all the way through. Open halves laying the pork flat.  Sprinkle with salt and pepper And place in a baking pan.

4. Baste pork with hoisin mixture and cook for 10 minutes.  Flip over pork, baste with hoisin mixture and cook for 10 more minutes or until pork reaches desired doneness. Feel free to place the pork in the broiler for 5 minutes to give it a nice blackened taste.

5. Let stand 5 minutes. Slice and serve with salsa and reserved hoisin mixture.

Recipe inspiration found HERE.

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