Ingredients:
1 to 1.25 lb pork tenderloin, trimmed
1/4 cup soy sauce
1/4 cup honey
1 tbsp dry sherry
2 tbsp hoisin sauce
1/2 tsp five-spice powder
1/8 tsp salt
1/8 tsp ground white pepper
Directions:
1. Cut small incision in the pork at 1-inch intervals
so the marinade can penetrate the meat. In a medium
bowl, combine the soy sauce, honey, sherry, hoisin sauce,
five-spice powder, salt and pepper. Add the pork; rub
to coat well. Cover with plastic wrap and refrigerate a
minimum of 6 hours or overnight. Turn the pork occasionally
as it marinates.
2. Position the rack about 6-inches from the broiler and
heat the broiler. Set a rack in a small roasting pan.
Remove the pork from the marinade (discard the marinade)
and lay it on the rack. Broil with the oven door closed,
turning the tenderloin after 10 minutes, until an instant-
red thermometer registers 145F, 15 to 20 minutes total;
keep an eye on it to avoid burning. Let cool before using.