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Oven-Barbecued Oriental Pork

pork

1 1/2 pounds pork tenderloins; 2 each
----Marinade----
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
1 tablespoon sherry
1 tablespoon black bean sauce
1 1/2 teaspoons minced gingerroot
1 1/2 teaspoon packed brown sugar
1 clove (1/8 oz) garlic; minced
1/2 teaspoon sesame oil
1/8 teaspoon five-spice powder; or to taste

Trim any fat from tenderloins; tuck ends under and tie each tenderloin with kitchen string. Place in shallow glass dish. Marinade: Whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil and five-spice powder. Pour over tenderloins, turning to coat. Cover and marinate in refrigerator for at least 2 hours or up to 24 hours, turning occasionally. Let stand at room temperature for 30 minutes. Reserving marinade, place tenderloins on rack in roasting pan; pour 1 cup water into pan. Bake in 375°F oven, basting generously with marinade 4 times, for 30 to 35 minutes or just until no longer pink inside and meat thermometer registers 160°F. Remove tenderloins to cutting board and tent with foil; let stand for 10 minutes. Remove string; carve diagonally into thin slices. Tip: Slice tenderloins hot to serve with fluffy rice and crisp snow peas, or center a dish of fiery mustard or chutney on a plate, surround with sliced cold tenderloin arranged on lettuce, and pass as pick-up appetizers

Contributor: Canadian Living's Best - Light Cooking

Yield: 4 servings
N2106^10060,N4403^16424,N1095^06175 N3950^14536,N4356^16315,N2402^11216,N5503^19334 N2401^11215,N525^04058,

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