Hoisin and Bourbon-Glazed Pork Tenderloin

Yield: 8 servings (serving size: 3 ounces pork)

Ingredients

• 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

Preparation

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.

Hoisin and Bourbon-Glazed Tuna:

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).

Nutrition per serving: CALORIES 328 (26% from fat); FAT 9.4g (sat 2.4g, mono 3.1g, poly 2.9g); Protein 42.9g; CARB 12.2g; FIBER 0.4g; CHOL 70mg; IRON 2.1mg; SODIUM 502mg; CALC 25mg

Nutritional Information

Calories:

209 (25% from fat)

Fat:

5.8g (sat 2g,mono 2.3g,poly 0.7g)

Protein:

26.3g

Carbohydrate:

9.2g

Fiber:

0.4g

Cholesterol:

80mg

Iron:

1.4mg

Sodium:

452mg

Calcium:

13mg