Chinese BBQ Pork (Elke)

2 pork tenderloins
4 T light soy sauce
4 T Hoisin Sauce
2 T Sherry (opt)
2 T Black Bean Sauce
1 T ginger root, minced
2 T brown sugar, packed
2 clove garlic, minced
1 t Sesame Oil
1 pinch 5 Spice Powder or to taste
few drops red food colouring (opt)
2 T honey

Trim any fat off tenderloin, place in shallow glass dish. Whisk together remaining ingredients and pour over tenderloins and turn to coat. Cover and refrigerate for at least 2 hours or overnight, turning occasionally. Let stand for 30 minutes at room temp before cooking. Place tenderloins and marinade in roasting pan. Bake at 375, basting every 10 min, for about 30 – 35 min. Remove to cutting board, and tent with foil. Let stand for 10 minutes. To serve: slice pork diagonally into thin slices.


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