Some folks might recall the braised hoisin pork recipe I grabbed out of Cooking Light a few years ago. Well I don't braise in the warmer months, but I still love the flavor I get from this adaptation for the grill:
2 lbs pork tenderloin, trimmed to a uniform thickness & with silverskin removed
Marinade:
1/2 cup Sake
3 TBSP hoisin sauce
3-4 big cloves of garlic, crushed and chopped
1 tsp garlic/chili sauce
Mix up the marinade ingredients & throw in the pork. Marinate for 12-24 hours. Remove from marinade, salt and pepper to desired level. Grill over medium heat, preferably indirect to avoid burning the sugars in the hoisin too much.
Depending on what my mood is or what I am pairing the pork with I vary the Sake/hoisin ratio. More Sake if I want the marinade less sweet (more wine friendly) and more hoisin if I will be drinking gob-monsters that can handle more sweetness in the food.