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.