INGREDIENTS

  • 3 lbs pork tenderloins
  • marinade
  • 5 tablespoons hoisin sauce
  • 3 tablespoons plum sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons dark soy sauce
  • 2 tablespoons honey
  • 1 tablespoon dry sherry
  • 1 tablespoon peanut oil
  • 1 teaspoon Chinese chili sauce (optional)
  • 1/2 teaspoon five-spice powder
  • 1 tablespoon garlic , finely minced
  • 1 tablespoon fresh ginger , minced

DIRECTIONS

  1. Trim fat from pork, and remove membrane on tenderloins using sharp knife.
  2. Cut meat into 6×1 1/2" chunks to facilitate marinating.
  3. Blend all ingredients to prepare marinade (may be refrigerated for later use) about 1 1/4 Celsius
  4. Marinade in plastic bag or sealed container for 4-6 hrs., or overnight.
  5. Remove pork from marinade (reserve for basting) and arrange on single layer on rack over foil lined pan.
  6. Bake uncovered in a 350 oven, for 30 minutes
  7. Turn, and bake for additional 30-45 mins., brushing occasionally with reserved marinade.
  8. Cut in thin slices, and serve hot or cold.