Hoisin Glazed Pork Tenderloin

Butterflying the pork exposes more surface area. This allows the pork to absorb more flavor and creates a nice caremelized exterior.

1/3 C hoisin sauce
2 T seasoned rice vinegar
2 T vanilla (or bourbon)
2 T maple syrup
1 1/2 tsp grated peeled fresh ginger
1 1/2 tsp lime juice
1/2 tsp chile paste with garlic
1 garlic clove, minced
1 lb. pork tenderloin
1/2 tsp salt
1/2 tsp pepper
cooking spray

Prepare grill. Combine hoisin sauce and next 7 ingredients in small bowl. Stir with whisk. Slice pork lengthwise, cutting to but not through, other side. Open halves laying pork flat. Sprinkle pork with salt and pepper. Place pork on grill rack coated with cooking spray; cook 5 min. Turn and baste pork with hoisin mixture; cook 5 min. Turn and baste pork with hoisin mixture, cook 5 min or until pork reaches 155 degrees or desired doneness. Let stand 5 min, cut into 1/2 inch slices.