ROASTED PORK TENDERLOIN WITH CHINESE-STYLE BARBECUE SAUCE

SERVES 2 to 3

I call this "Chinese-Style" only because it uses some common Chinese ingredients. I have no idea as to its authenticity since I made it based on other recipes. Either way, it sure is good. The sauce may be used for other meat, poultry, seafood and even vegetable preparations. And, although this is roasted, it would be equally excellent on the grill.

INGREDIENTS

1/4 cup Hoisin sauce

1 tablespoon soy sauce

1 teaspoon sesame oil

2 teaspoons minced fresh garlic

1/2 teaspoon grated fresh ginger

1 pound pork tenderloin, visible fat and silver skin removed

1/4 cup dry sherry

In a small bowl, mix together all of the ingredients except the pork and sherry. Place the pork in a shallow dish and cover with the sauce. Let set for 30 minutes.

Preheat oven to 350° F. Line a 4-sided baking sheet with foil. Spray lightly with cooking spray. Remove excess sauce from pork and reserve. Place pork on baking sheet, tucking the thin end under, and roast until an instant-read thermometer inserted in the center registers 150°, about 30 minutes, depending on the thickness of the meat. Remove from oven and place on carving board. Cover lightly with foil and let rest about 10 minutes. Meanwhile, place the reserved sauce, any pan juices from the pork, and the sherry in a small saucepan. Bring to a boil over high heat and cook until reduced by about one-third. Slice the pork on the bias into about 1/2-inch slices. Place on individual plates and drizzle with some of the cooked sauce. Serve hot or room temperature.

Notes: To serve 4, add another 1/2 or 3/4 pounds pork tenderloin. The sauce may be doubled, but it is not necessary since there is plenty for drizzling over the meat. If you don't have time for the meat to marinate in the sauce, just roast it immediately. It will still be very good.

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