Chinese Barbecued Pork Servings: 4 to 6 servings Time: 2 pork tenderloins: 1 to 1.5 lb total 2 tablespoons soy sauce 2 tablespoons hoisin sauce 1 tablespoon sherry 1 tablespoon black bean sauce 1 1/2 teaspoons minced fresh ginger or 1 tsp ground 1 1/2 teaspoons brown sugar packed 1 clove minced garlic 1 teaspoon chinese chili paste 1 green onion chopped Trim any fat from tenderloins, tuck thin ends under. Whisk remaining ingredients together, put into plastic bag, add tenderloins, seal bag and marinate in refrigerator for at least 2 hours or up to 24 hours, turning occasionally. Let stand at room temperature for 30 minutes before cooking. Place tenderloins on rack in roasting pan, reserving marinade. Pour 1 cup water into pan. Bake, basting 4 times with reserved marinade, in 375 F oven for 30 to 35 minutes or until meat still has hint of pink. Remove to cutting board and tent with foil. Let stand 10 minutes before carving. (Because heat forces juices to the centre of meat, letting pork stand after cooking, tented with foil, allows time for the juices to redistribute evenly throughout the meat before carving.) Comments: This is so tasty. Serve it with a vegetable stirfry and rice or noodles. Return to Pork Recipes