Chinese Barbecued Pork - cooking recipe

Ingredients

2 pork tenderloin (11/2 LB/750g total)
MARINADE
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
1 tablespoon sherry wine
1 tablespoon black bean sauce
1 1/2 teaspoons minced gingerroot
1 1/2 teaspoons packed brown sugar
1 clove garlic, minced.
1/2 teaspoon sesame oil
1 pinch five-spice powder

Preparation

Trim any fat from tenderloins;tuck ends under and tie ech tenderloin with kitchen string.
Place in a shallow glass dish.
Whisk together Marinade and pour over tenderloin,turning to coat.
cover and refridgerate for at least 2 hrs or up to 24 hours, turning occasionally.
Let stand for 30 minutes at room temperature before cooking.
Place meat on rack in roasting pan reserving marinade.
pour 1 cup water in pan.
bake,basting generously 4 times in 375f oven fot 35-45 minutes or until meat themometer inserted at 20-degree angle registers 160Fand meat still has a HINT of pink.
Remove to cutting board and tent with foil.
Let stand for 10 minutes.
remove string, slice pork diagonally into thin slices.
note Variations:This can also be cooked on the BbQ.
Thai BBQ POrk: substitute fish sauce for soy sauce,and lime juice for for sherry.
increase gingerroot to 1 tbsp and 1 tbsp chopped fresh coriander for five spice powder.
Time does not include standing time.