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Ingredients
3lbs 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
Method
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 cup marinade in plastic bag or sealed container for 4-6 hrs., or overnight.
4. Remove pork from marinade (reserve for basting) and arrange on single layer on rack over foil lined pan.
5. Bake uncovered in a 350°F oven, for 30 minutes.
6. Turn, and bake for additional 30-45 mins., brushing occasionally with reserved marinade.
I boiled the left over marinade with any pan juices and served it as a dipping sauce.
I did cook mine for less time as I was cooking a smaller pork loin in weight than stated.
All photos taken by me unless otherwise stated.