Chinese Barbecued Pork from Kaitlin Young

Chinese Barbecued Pork from Kaitlin Young Recipe:

Chinese Barbecued Pork from Kaitlin Young

2    Pork tenderloins, 1.5 lb ea

Marinade:
2 tb Light soy sauce
2 tb Hoisin sauce
1 tb Sherry
1 tb Black bean sauce
1 1/2 ts Minced ginger root
1 1/2 ts Packed brown sugar
1    Clove garlic, minced
1/2 ts Sesame oil
One pinch 5 spice powder

Variations:
Thai Barbecued Pork: Substitute fish sauce for soy
sauce, and lime juice for sherry. Increase ginger
root to 1 tablespoon. Substitute 1 tablespoon chopped
fresh coriander for five-spice powder.

Szechuan Barbecued 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. Prepare marinade: Whisk together soy sauce,
hoisin sauce, sherry, black bean sauce, ginger root,
sugar, garlic, sesame oil and 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 temperature 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
30-35 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.

Makes 6 servings