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.
