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 powde

Cooking Instructions

Trim any fat off tenderloin; tuck ends under and tie each with kitchen string. Place in ashallow glass dish. Marinade: Whisk together soy sauce, hoisin sauce, sherry, black beansauce, gingerroot, sugar, garlic, sesame oil and five-spice powder. Pour marinade overtenderloins 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. Placetenderloins 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 meatthermometer 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.

"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)