Spicy Hoisin Sriracha BBQ Sauce recipe

Hoisin and Sriracha make a great BBQ Sauce and glaze.

This recipe from JeanMarie Brownson came to us via the Food section of our local paper. She was trying to clean out her fridge by “pouring several condiments” into a bottle. Hoisin sauce, ketchup, and the “oh-so-trendy” sriracha sauce became the basis for this delicious bbq sauce/glaze.

hoisin sriracha bbq on pork with noodles

We cooked up this BBQ sauce to glaze on our pork tenderloin, as per her instructions.

pork tenderloin with hoisin sriracha bbq sauce

It paired perfectly with stir-fried veggies and oriental noodles, which also incorporated some of the bbq sauce.

pin this hoisin sriracha bbq sauce recipe

This simple recipe calls for 2 parts hoisin sauce, 1 part sriracha and 1 part ketchup. It made a perfect glaze for our pork tenderloin.

With some tweaking, this could be a great glaze for chicken wings. We would kick up the sriracha, and back off just a bit on the hoisin and ketchup. Some unsalted butter would add some fat and flavor too. But that’s another post. Enjoy!

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Grilled Pork Tenderloin with Dizzy Dust rub and Patter Fam Jerk Sauce

After consuming more wings in one weekend than anyone should in their lifetime, at Peppers at the Beach, we really wanted something different off the grill for dinner.

Crusty pork tenderloin

Crusty pork tenderloin

So we went with the extremely easy and versatile pork tenderloin. Featuring a heavy dose of Dizzy Pig’s Dizzy Dust rub, our tenderloin grilled up perfectly with a beautiful crust and was served with a quick Pineapple Salsa. The next night, leftovers were sliced medallions of the tenderloin with Patter Fam’s Jamaican Jerk Sauce for dipping, along with buttery mashed potatoes.

Leftovers with mashed potatoes and jerk sauce

Leftovers with mashed potatoes and jerk sauce

“rub the heck out of it, and grill it…” ~ Shane Draper

The pork tenderloin is such a forgiving and versatile cut of meat – lending itself to marinating (think of your favorite italian dressing, or jerk sauce), rubbing (in this case with Dizzy Dust, or your favorite homemade or commercial rubs – slathered with mustard first, if you like that technique), coated with a fresh ginger and orange marmalade jam, or even brined or injected with a favorite vinegar/juice combo (that’s tenderloin 201 – advanced). Oh. And there’s jerked pork tenderloin… one of my favorites. More on that later.

Marilyn was hanging out online with Shane Draper of Drapers BBQ, and I was looking at a blank canvas of the pork tenderloin, having already decided NOT to marinate it earlier. I asked her to ask Shane for ideas. He said, “rub the heck out of it, and grill it like a long pork chop. Rolling every few minutes to get a nice crust.” Thanks Shane. That’s exactly what we did. It was awesome.

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