Chinese Barbequed Pork

      2    Pork tenderloins,1.5 lb ea      1 1/2 ts Minced gingeroot
           MARINADE                        1 1/2 ts Packed brown sugar
      2 tb Light soy sauce                     1    Clove garlic, minced
      2 tb Hoisin sauce                      1/2 ts Sesame oil
      1 tb Sherry                                   One pinch 5 spice powder
      1 tb Black bean sauce

  VARIATIONS: Thai Barbeque Pork: Substitute fish sauce for soy sauce, and
  lime juice for sherry. Increase gingeroot to 1 T. Substitute 1 T chopped
  fresh coriander for five-spice powder.

  Szechuan Barbequed Pork: Substitute 1 t Chinese chili paste for five-spice
  powder. Add 1 green onion, chopped.

  1.  Trim any fat off tenderloin; tuck ends under and tie each with kitchen
  string. Place in a shallow glass dish.

  2. Marinade: Whisk together soy sauce, hoisin sauce, sherry, black bean
  sauce, gingeroot, sugar, garlic, sesame oil and five-spice powder.

  3. Pour marinade over tenderloins and turn to coat. Cover and refrigerate
  for at least 2 hours or up to 24 hours; turn occasionally. Let stand for
  30 minutes at room temp before cooking.

  4. Place tenderloins on rack in roasting pan, reserving marinade. Pour 1
  cup water into pan. Bake, basting generously four times, in a 375F oven
  for 30-35 minutes, or until meat thermometer inserted at 20 degree angle
  registers 160F and meat still has a hint of pink.

 5. Remove to cutting board, and tent with foil. Let stand for 10 minutes.

 6. Remove string. Using sharp knife, slice pork diagonally into thin slices.