I was reading a fellow HDYDI mom’s blog, Lit and Laundry, and it’s her birthday today! Hooray, happy birthday! Her gift request from everyone in blog-land is a favorite recipe. As I know she’s already seen my Chicken & Couscous Salad, I decided to find another good summer recipe. And you know what? It sounded so good that I might just have to make it myself, possibly tonight or tomorrow. And why not, I was looking for an excuse to have my kids try canteloupe. (I’m actually slightly allergic to melons. Nothing serious, but I wouldn’t exactly be finishing my kids’ leftover canteloupe. But in the salsa? No problem.) And I thought I’d pass it along to all of you… yet another tasty summer recipe, hooray for the grill!
Hoisin and Bourbon-Glazed Pork Tenderlioin with Three-Fruit Salsa (from Cooking Light)
Pork and Glaze
- 1/3 c. hoisin sauce
- 2 T. seasoned rice vinegar
- 2 T. bourbon
- 2 T. maple syrup
- 1 ½ t. grated ginger
- 1 ½ t. fresh lime juice
- ½ t. chile paste with garlic
- 1 clove garlic, minced
- 2 1-pound pork tenderloins
- salt & pepper
- 1 c. finely chopped peeled canteloupe
- 1 c. finely chopped peeled mango
- 1 c. sliced small strawberries
- ½ c. finely chopped seeded peeled cucumber
- ½ c. finely chopped green bell pepper
- ½ c. finely chopped onion (I like a red onion)
- 1 ½ T. chopped fresh mint
- 1 T. chopped fresh basil
- 2 T. fresh lime juice
- 2 T. finely chopped seeded jalapeño
- 1 T. honey
- ¼ t. salt
- Combine all salsa ingredients in a bowl, cover and refrigerate to let flavors meld a bit.
- Combine all sauce ingredients (hoisin through garlic) and set aside.
- Fire up the grill to medium-high.
- Butterfly pork (slice lengthwise, cutting nearly in half, but not quite through to the other side), and season both sides well with salt & pepper.
- Grill pork 5 minutes on one side. Flip, then baste grilled side with prepared sauce (the sauce never touches raw meat, baste generously as there’s a lot of sauce to go around). Repeat, flipping every few minutes and basting, until pork is cooked through (maybe 15-20 minutes total). Discard remaining sauce (it shouldn’t have been contaminated with the raw meat, but the flavor is a little boozy to use as a serving sauce).
- Let stand on a platter ~5 minutes, then slice crosswise into half-inch slices.
- Serve with three-fruit salsa. Roasted or mashed potatoes are a nice side dish.