2 Pork Tenderloins (this gives me enough for left-overs)
3 Tablespoons of Hoisin Sauce (Asian aisle of grocery store)
3 Tablespoons of Black Bean Sauce (Asian aisle of grocery store)
2 cloves of garlic, minced
¼ Teaspoon Chinese Five-Spice Powder (Spice aisle)
3 Tablespoons of Soy Sauce
4-5 drops of Red Food Coloring (makes it more authentic, can be left off)
1 Tablespoon of Brown Sugar
In a bowl, make the marinade/glaze for the pork by combining the hoisin
sauce, black bean sauce, garlic, five-spice powder, soy sauce, red food
coloring and brown sugar, mix well.
Place pork tenderloins in a shallow dish or large plastic Ziploc bag and pour
the sauce over them. Be sure both tenderloins are completely covered with
the marinade, toss until well coated. Place in fridge overnight.
Next day, pour off extra marinade and reserve for basting during roasting.
Take the Pork Tenderloins and place them on a wire rack that sits on top of
a glass baking dish. No wire rack, just do it in the glass baking dish.
Cook for 30 minutes in a 350 degree oven basting with marinade and turning
the pork over while it is cooking. I do this about every 5 minutes for the 30
minute cooking time.
Remove from the oven and let stand on the counter for 10 minutes before
slicing. Serve hot from the oven or cold.
I usually serve mine the day I make it, hot from the oven with brown rice,
and a steamed vegetable of my choice with a little soy sauce on the rice
and veggies for flavor.
Then the next day, I serve slices of the pork cold on small rolls with a little
hoisin sauce/or mayo spread on the rolls and then I top the pork with chopped
cilantro and sliced jalapeños.