[ladyseville]

Cantonese Roast Pork

2 pork tenderloins, about 1 1/2 to 2 lbs. each
4 tbsp. soy sauce
4 tbsp. Hoisin sauce
3 tbsp. rice wine or dry sherry
2 tbsp. vegetable oil
4 tsp. honey
2 garlic cloves, minced


Stir together soy sauce, hoisin sauce, sherry, oil, honey and garlic; mix well.

Place tenderloins in a shallow dish. Pour soy mixture over meat, turning so that they are well coated. Cover and let marinate refrigerated, for 3 hours, turning every 30 minutes.

Remove meat from marinade and place on a rack in a roasting pan. Roast in a 425°F oven for 10 minutes. Brush on all sides with marinade, turn over and roast 15 minutes longer or to desired doneness (may take longer if not at room temperature when ready to roast).

Cut in 1/4 inch thick slices and serve with extra marinade.