Hoisin And Bourbon-Glazed Pork Tenderloin

• 1 cup hickory wood chips
• 1/3 cup hoisin sauce
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons bourbon
• 2 tablespoons maple syrup
• 1 1/2 teaspoons grated peeled fresh ginger
• 1 1/2 teaspoons fresh lime juice
• 1/2 teaspoon chile paste with garlic
• 1 garlic clove, minced
• 2 (1-pound) pork tenderloins, trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Cooking spray

1. Soak wood chips in water 30 minutes; drain well.
2. Prepare grill.
3. Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl; stir with a whisk.
4. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Sprinkle pork with salt and pepper. Add wood chips to grill. Place pork on grill rack coated with cooking spray; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes or until pork reaches 155u0b0 or desired degree of doneness. Let stand 5 minutes; cut pork into 1/2-inch slices.
5. Hoisin and Bourbon-Glazed Tuna:
6. Follow steps 1 through 3 above. Sprinkle 6 (6-ounce) tuna steaks with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Add wood chips to grill. Place tuna steaks on grill rack coated with cooking spray; cook 5 minutes. Turn and baste tuna with hoisin mixture; cook 5 minutes. Turn and baste tuna with hoisin mixture; cook 2 minutes or until tuna flakes easily when tested with a fork. Yield: 6 servings (serving size: 1 tuna steak).
7. Nutrition per serving: CALORIES 328 (26% from fat); FAT 4g (sat 4g, mono 1g, poly 9g); Protein 9g; CARB 2g; FIBER 4g; CHOL 70mg; IRON 1mg; SODIUM 502mg; CALC 25mg

hickory wood chips, hoisin sauce, rice vinegar, bourbon, maple syrup, ginger, lime juice, chile paste, garlic, pork tenderloins, salt, freshly ground black pepper, cooking spray

Taken from www.myrecipes.com/recipe/hoisin-bourbon-glazed-pork-tenderloin (may not work)