Recipe - Chinese Barbequed Pork

2 Pork tenderloins,1.5 pound ea
MARINADE
2 tablespoon Light soy sauce
2 tablespoon Hoisin sauce
1 tablespoon Sherry
1 tablespoon Black bean sauce
1 One half teaspoon Minced gingeroot
1 One half teaspoon Packed brown sugar
1 Clove garlic, minced
One half teaspoon 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 fivespice powder. Szechuan Barbequed Pork: Substitute
1 t Chinese chili paste for fivespice 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 fivespice 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
3035 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip