Chinese Barbecue Pork Tenderloin

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  • 2 tablespoons hoisin sauce
  • 2 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon minced garlic
  • 1 teaspoon sugar
  • 1 (1-1 1/4 pound) pork tenderloin


Stir together hoisin, ketchup, soy sauce, garlic and sugar.
Pour over pork tenderloin and rub to coat well.
Cover and refrigerate for at least two hours or overnight.
Preheat oven to 425°F.
Place tenderloin on a rack set on a baking sheet (if you don't have a rack, roll some aluminum foil to form an 'S" shape and sit pork on top).
Bake for 25-30 minutes, or until internal temperature reaches 145°F.
Remove from oven and rest for 15 minutes before slicing.
Serve with spicy Chinese mustard and sesame seeds for dipping.

Recipe from Central Market Mill Creek - Culinary Resource Center
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