Chinese barbequed pork #3

6 Servings

Ingredients

Quantity Ingredient
2 Pork tenderloins,1.5 lb ea
MARINADE
2 tablespoons Light soy sauce
2 tablespoons Hoisin sauce
1 tablespoon Sherry
1 tablespoon Black bean sauce
1½ teaspoon Minced gingeroot
1½ teaspoon Packed brown sugar
1 Clove garlic, minced
½ teaspoon Sesame oil
One pinch 5 spice powder

Directions

VARIATIONS: Thai Barbeque Pork: Substitute fish sauce for soy sauce, and lime juice for sherry. Increase gingeroot to 1 T. Substitute 1 T chopped fresh coriander for five-spice powder. Szechuan Barbequed Pork: Substitute 1 t Chinese chili paste for five-spice powder. Add 1 green onion, chopped. 1. Trim any fat off tenderloin; tuck ends under and tie each with kitchen string. Place in a shallow glass dish. 2.

Marinade: Whisk together soy sauce, hoisin sauce, sherry, black bean sauce, gingeroot, sugar, garlic, sesame oil and five-spice powder. 3.

Pour marinade over tenderloins and turn to coat. Cover and refrigerate for at least 2 hours or up to 24 hours; turn occasionally. Let stand for 30 minutes at room temp before cooking.

4. Place tenderloins on rack in roasting pan, reserving marinade.

Pour 1 cup water into pan. Bake, basting generously four times, in a 375F oven for 30-35 minutes, or until meat thermometer inserted at 20 degree angle registers 160F and meat still has a hint of pink. 5.

Remove to cutting board, and tent with foil. Let stand for 10 minutes. 6. Remove string. Using sharp knife, slice pork diagonally into thin slices.

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