Hoisin & Bourbon Glazed Pork Tenderloin

• 13 cups Hoisin Sauce
• 2 Tablespoons Seasoned Rice Vinegar
• 2 Tablespoons Bourbon
• 2 Tablespoons Maple Syrup
• 1- 1/2 teaspoon Fresh Ginger, Grated
• 1- 1/2 teaspoon Fresh Lime Juice
• 1/2 teaspoons Chile Paste With Garlic
• 2 cloves Garlic, Minced
• 2 pounds Pork Tenderloins, Trimmed
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper

1. Preheat the grill.
2. In a small bowl, combine hoisin sauce, vinegar, bourbon, maple syrup, ginger, lime juice, chili paste, and garlic; stir with a whisk.
3. Sprinkle pork with salt and pepper.
4. Spread a layer of hoisin glaze over the pork.
5. Place pork on a grill rack coated with cooking spray and cook for 5 minutes.
6. Turn and spread another layer of hoisin mixture.
7. Cook for another 5 to 7 minutes or until pork is just pink in the center.
8. Remove from the grill and let stand for 5 minutes.
9. Slice into 1 thick slices and serve with remaining sauce drizzled over.
10. Note: I allow the pork to marinate in the glaze for 2 to 3 hours before grilling.

hoisin sauce, rice vinegar, bourbon, maple syrup, fresh ginger, lime juice, garlic, garlic, pork tenderloins, salt, pepper

Taken from tastykitchen.com/recipes/main-courses/hoisin-bourbon-glazed-pork-tenderloin/ (may not work)