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Step 7Finish the meat
Most likely around 15 minutes has elapsed since you put your meat on the grill. Head outside and flip it over. You should see a nice redish tan color on the meat with very minimal burning. Cover your grill and give it another 10 or so minutes. A tenderloin is done at 160F so you can check it and pull it off when the thermometer reads 155F. I don't have a thermometer so, I just guessed.
Pull the meat off when it is done and cover the grill. DO NOT turn off the grill yet, we have more grilling to do. Give the loin about 5 minutes to finish carryover cooking and it should read close to 160F. Cut the loin in half and make sure it is not pink and fleshy in the middle. (If your meat is not done, throw it on the grill for a while longer. Test it by cutting it in half until you are sure it is done.) Cut the meat into bite-size pieces and coat liberally with the hoisin sauce. Dump everything into the rice at this point as is should be done cooking by now. Loosely mix everything together as you just want it mixed, not blended. _
Pull the meat off when it is done and cover the grill. DO NOT turn off the grill yet, we have more grilling to do. Give the loin about 5 minutes to finish carryover cooking and it should read close to 160F. Cut the loin in half and make sure it is not pink and fleshy in the middle. (If your meat is not done, throw it on the grill for a while longer. Test it by cutting it in half until you are sure it is done.) Cut the meat into bite-size pieces and coat liberally with the hoisin sauce. Dump everything into the rice at this point as is should be done cooking by now. Loosely mix everything together as you just want it mixed, not blended. _
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