1 cup hickory wood chips (optional)
1/3 cup hoisin sauce
2 tablespoons bourbon
2 tablespoons maple syrup
1 ½ teaspoons grated peeled fresh ginger
1 ½ teaspoons fresh lime juice
½ teaspoon chile paste with garlic
1 garlic clove, minced
2 (1 pound) port tenderloins, trimmed
½ teaspoon salt
½ teaspoon freshly ground black 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 port flat. Sprinkle port with salt and pepper. Add wood chips to grill. Place pork on grill rack coated with cooking spray; cook 5 minutes. Turn and baste port with hoisin mixture; cook 5 minutes or until pork reaches 155 degrees or desired degree of doneness. Let stand 5 minutes; cut port into ½ inch slices. Yield: 8 servings (serving size: 3 ounces pork).