Ingredients

2 pork tenderloins,1.5 lb ea
1 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
1 one pinch 5 spice powder

Instructions

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.