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- 3 lbs (1.4 kg). boneless pork tenderloin
- 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
- 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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