Recipe by: S Kusiar, adapted
Serving size: 4 to 6
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 1 hour
Marinade:
4 tbsp soy sauce
4 tbsp hoisin sauce
2 tbsp sherry
2 tbsp black bean sauce
3 tsp minced gingerroot
3 tsp brown sugar
2 clove garlic, minced
1 tsp sesame oil
1/4 tsp five-spice powder
2 pork tenderloins, 1 1/2lb/750kg
1. Whisk together marinade in a shallow glass bowl.
2. Trim any fat from tenderloins. Place in the marinade. turn over a few times. Cover and refrigerate up to 24 hours.
3. Heat oven to 375ºF. Add one to two cups of water to the roasting pan.
4. Reserving 1/2 or 1 cup of marinade. Place tenderloins on a grill on the roasting pan. Cook, basting 4 times with what is leftover from the first cup of marinade till the meat registers 150°F or app 45 minutes.
5. Transfer and tent for 10 minutes. Slice pork diagonally into thin slices. Serve.
– Use extra marinade for serving.
Very good served cold.
