Ingredients
2 lb pork tenderloin, whole
½ tsp Chinese 5 Spice Powder
¼ cup soy sauce
¼ cup hoisin sauce
¼ cup sherry
2 tbsp brown sugar
2 tbsp peanut oil
1 tbsp honey
1 tsp garlic salt
1 tsp cinnamon
hot mustard
sweet & sour sauce
Preparation
Trim fat from tenderloins. To do this, use a fillet knife and puncture the fat of the tenderloin. Then, gently slide your knife and remove the fat. Repeat this until all the fat from the tenderloin has been trimmed.
In a shallow dish, combine soy sauce, hoisin sauce, sherry, brown sugar, oil, honey, garlic salt, cinnamon, and 5 spice powder then mix well.
Add tenderloin and coat generously.
Let stand at room temperature, turning often, for one to two hours.
Place on grill, about 10 inches from coals; cover grill and cook, turning and basting often for about 45 minutes. Meat should be deep brown, but not black.
Remove, cool for 20 minutes, and refrigerate until serving time.
Slice into thin diagonal slices and serve with hot mustard and/or sweet & sour sauce.
Pork may be served hot as an entree with hot cooked rice and stir-fried vegetables if desired.
