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Chinese Barbequed Pork From Kaitlin Young

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      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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