How To make Chinese Barbequed Pork From Kaitlin Young

2 Pork tenderloins,1.5 lb ea
MARINADE 2 tb Light soy sauce
2 tb Hoisin sauce
1 tb Sherry
1 tb Black bean sauce
1 1/2 ts Minced gingeroot
1 1/2 ts Packed brown sugar
1 Clove garlic, minced
1/2 ts Sesame oil
One pinch 5 spice powder 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.