Hoisin and Bourbon-Glazed Pork Tenderloin


1 cup
hickory wood chips (optional)
1/3 cup
hoisin sauce
2 tablespoons
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
garlic clove, minced
2 (1 pound)
pork tenderloins, trimmed
1/2 teaspoon
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.
  5. Open halves, laying pork flat.
  6. Sprinkle pork with salt and pepper.
  7. Add wood chips to grill.
  8. Place pork on grill rack coated with cooking spray; cook 5 minutes.
  9. Turn and baste pork with hoisin mixture; cook 5 minutes or until pork reaches 155 degrees or desired degree of doneness.
  10. Let stand 5 minutes; cut port into ½ inch slices.
  11. 8 servings (serving size: 3 ounces pork).

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