Chinese Barbequed Pork
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)