Shelly's Recipe

HOISIN AND BOURBON-GLAZED PORK TENDERLOIN

Category: Pork I - Tenderloins and Roasts

1 cup hickory wood chips
1/3 cup hoisin sauce
2 tbsp seasoned rice vinegar, bourbon and maple syrup
1 1/2 tsp grated peeled fresh ginger and fresh lime juice
1/2 tsp chile paste with garlic
1 garlic clove, minced
2 (1 lb) pork tenderloins, trimmed
1/2 tsp salt and pepper
Cooking spray

Soak wood chips in water 30 minutes; drain well. Prepare grill.

Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl; stir with a whisk.

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 155 or desired degree of doneness. Let stand 5 minutes; cut pork into 1/2-inch slices.