---------- Recipe via Meal-Master (tm) v8.02

     Title: CHINESE BARBEQUED PORK FROM KAITLIN YOUNG
Categories: Meats, Bar-b-q, Mom's best
     Yield: 6 servings

     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 gingeroot
 1 1/2 ts Packed brown sugar
     1    Clove garlic, minced
   1/2 ts 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
 five-spice powder. Szechuan Barbequed Pork:
 Substitute 1 t 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.
 Marinade: Whisk together soy sauce, hoisin sauce,
 sherry, black bean sauce, gingeroot, 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 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 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.

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