Hoisin and Bourbon-Glazed Pork Tenderloin

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons bourbon 
• 0.5 teaspoon chile paste with garlic
• 1.5 teaspoons ginger fresh grated peeled
• 1  garlic clove minced
• 0.3 cup hoisin sauce 
• 2 pound pork tenderloins trimmed
• 1.5 teaspoons juice of lime fresh
• 2 tablespoons maple syrup 
• 1 cup hickory wood chips 
• 0.5 teaspoon salt 
• 2 tablespoons seasoned rice vinegar 

Equipment

• bowl
• whisk
• grill

Directions

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.
5. Sprinkle pork with salt and pepper.
6. Add wood chips to grill.
7. 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.
8. Let stand 5 minutes; cut pork into 1/2-inch slices.
9. Follow steps 1 through 3 above.
10. Sprinkle 6 (6-ounce) tuna steaks with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
11. Add wood chips to grill.
12. 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.