ROASTED PORK TENDERLOIN WITH CHINESE-STYLE BARBECUE SAUCE

SERVES 3 to 4

I call this "Chinese-Style" pork tenderloin 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 a roasted pork tenderloin, it would be equally excellent on the grill.

INGREDIENTS

1/4 cup Hoisin sauce

1 tablespoon low-sodium soy sauce

2 tablespoons dry sherry

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

In a small bowl, mix together all of the ingredients except the pork. 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. 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. Slice the pork on the bias into about 1/2-inch slices. 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. If you don't have 30 minutes for the meat to marinate in the sauce, just roast it immediately. It will still be very good.

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