Ingredients

2 pork tenderloins,1.5 pound each
marinade
2 Tbsp. light soy sauce
2 Tbsp. hoisin sauce
1 Tbsp. sherry
1 Tbsp. black bean sauce
1 1/2 tsp. minced gingerroot
1 1/2 tsp. packed brown sugar
1 clove garlic, minced
1/2 tsp. sesame oil
one pinch 5 spice powder

Cooking Instructions

Trim any fat off tenderloin; tuck ends under and tie each with kitchen string. Place in a shallow glass dish. Marinade: Whisk together soy sauce, hoisin sauce, sherry, black bean sauce, gingerroot, sugar, garlic, sesame oil and five-spice powder. 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 temperature before cooking. Place tenderloins on rack in roasting pan, reserving marinade. Pour 1 C. water into pan. Bake, basting generously four times, in a 375 oven for 30-35 minutes, or until meat thermometer inserted at 20 degree angle registers 160 and meat still has a hint of pink. Remove to cutting board, and tent with foil. Let stand for 10 minutes. Remove string. Using sharp knife, slice pork diagonally into thin slices.
 
 
"Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)