Source:

Driscoll

Serves/Makes:6

Ingredients

• 3 lbs (1.4 kg). boneless pork tenderloin
• Marinade:
• 5 tbsp (70 ml). hoisin sauce
• 3 tbsp (45 ml). plum sauce
• 2 tbsp (30 ml). oyster sauce
• 2 tbsp (30 ml). dark soy sauce
• 2 tbsp (30 ml). honey
• 1 tbsp (15 ml). dry sherry
• 1 tbsp (15 ml). peanut oil
• 1 tsp (5 ml). Chinese chili sauce (optional)
• 1/2 tsp (2 ml). five-spice powder
• 1 tbsp (15 ml). finely minced garlic
• 1 tbsp (15 ml). minced fresh ginger

Preparation

• Trim fat from pork and remove membrane on tenderloins using sharp knife.
• Cut meat into 6 by 1 1/2 inch chunks to facilitate marinating.
• Blend all ingredients for marinade (may be refigerated for later use) about 1-1/4 cups (300 ml).
• Marinade in plastic bag or sealed container for 4 to 6 hours or overnight.
• Remove pork from marinade (reserve for basting) and arrange on single layer on rack over foil lined pan.
• Bake uncovered in 350 degree (175 C.) oven for 30 minutes.
• Turn and bake for additional 30 to 45 minutes, brushing occasionally with reserved marinade.
• Cut in thin slices and serve hot or cold.
• Especially good dipped in hot Chinese mustard and sesame seeds.

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