Chinese Barbeque Pork

Directions

VARIATIONS: Thai Barbeque Pork: Substitute fish sauce for soy sauce, and lime juice for sherry.

Increase gingeroot to 1 tablespoon Substitute 1 tablespoon chopped fresh coriander for five-spice powder. Szechuan Barbequed Pork: Substitute 1 teaspoon 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, 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 375℉ (190℃) oven for 30 to 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.