barbeque pork
| Measure | Ingredient |
|---|---|
| 1 pounds | Pork tenderloin |
| 2 tablespoons | Honey |
| 3 tablespoons | Light soy sauce |
| 2 tablespoons | Hoisin sauce |
| 2 tablespoons | Catsup |
| 1 teaspoon | Dark soy sauce |
| 1 tablespoon | Sherry |
| 1 | Clove garlic; mashed |
| 1 tablespoon | Sugar |
trim meat and cut into strips about 2" wide and 6" long. Combine remaining ingredients in bowl; pour over pork and marinate 2+ hours.
Skewer pork with steel hangers and hang onto top rack of oven over shallow roasting pan containing a few inches of water. Preheat oven to 425 for 10 minutes. Roast pork 20 minutes. With baster, coat with drippings every 5 minutes. Reduce heat to 325 and roast 5 minutes more. Slice each strip diagonally against the grain into ¼" pieces. Serve cold. Dip with Chinese hot mustard and sesame seeds. I LOVE THIS RECIPE! Mike Crouch
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