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Barbecued Pork

appetizers, bbq, pork

2 pork tenderloins; 1-1/2 pounds total
1/4 cup soy sauce
2 tablespoons black bean sauce
1 tablespoon hoisin sauce
1 tablespoon packed brown sugar
2 teaspoons whisky
2 teaspoons sesame oil
1/4 teaspoon five-spice powder
1 clove garlic; minced
1/2 teaspoon cornstarch
----GLAZE----
1 tablespoon vegetable oil
1 tablespoon corn syrup
1 teaspoon soy sauce

Trim tenderloins. In bowl, stir together soy, black bean and hoisin sauces, sugar, whisky, oil, five-spice powder and garlic; add pork, turning to coat. Cover and marinate in refrigerator for at least 8 hours or overnight, turning occasionally. Remove pork from marinade, reserving marinade. Place on greased rack in roasting pan; let stand for 30 minutes at room temperature. Meanwhile, in small saucepan, blend marinade with cornstarch; cook, whisking, over medium-high heat for 1 to 2 minutes or until boiling and thickened. Remove from heat; brush half of mixture over pork. Pour 1/4 inch (5 mm) water into roasting pan. Roast pork in 375°F oven for about 25 minutes or until no longer pink inside, brushing halfway through with remaining marinade. Glaze: Combine oil, syrup and soy sauce; brush over pork. Broil for 3 to 5 minutes or until pork glistens. Tent with foil and let stand for 10 minutes before slicing.

Contributor: Canadian Living - February, 1992

Yield: 8 to 10 appetiz

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