Asian Barbecued Pork Tenderloin
|For pork and marinade|
|Reduced sodium soy sauce||2 Tablespoon|
|Rice wine||2 Tablespoon|
|Minced fresh ginger||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Five spice powder||1⁄2 Teaspoon|
|Pork tenderloin||1 1⁄4 Pound, trimmed of all visible fat|
|For basting sauce|
|Hoisin sauce||2 Tablespoon|
|Five spice powder||1⁄8 Teaspoon|
To make the pork and marinade: In a medium bowl, combine the ketchup, soy sauce, rice wine, ginger, garlic, sugar, five-spice powder, and salt.
Add the pork and turn to coat.
Cover and refrigerate for at least 2 hours or up to 8 hours; turn at least once while marinating.
Coat a grill rack or broiler pan with no-stick spray.
Preheat the grill or broiler.
To make the basting sauce: In a small bowl, stir together the hoisin sauce, honey, and five-spice powder.
Cook the pork 4" from the heat for 4 to 5 minutes per side, or until no longer pink in the center when tested with a sharp knife.
Brush occasionally with the basting sauce.
Discard the remaining basting sauce.
Transfer the pork to a cutting board and let stand for 5 minutes before slicing.