Roasted Chinese Pork (BBQ style)

This recipe comes from Lucy Waverman’s book from the 1990s, Fast and Fresh Cookbook, alas also out of print. Check your local library.

1 Pork Tenderloin, trimmed and cut into four-inch chunks

Marinade ingredients

• 3 tbsp soy sauce
• 2 tbsp dry white wine
• 1 tbsp grated fresh ginger
• 1/4 cup hoisin sauce
• 2 tbsp honey
• 1 tbsp sesame oil

In large bowl, combine the marinade ingredients and add pork, turning to coat. Marinate for 30 minutes at room temperature, turning at least once.

Preheat oven to 450F degrees.

Place pork on wire rack over a foil-covered baking sheet. Roast for 15 minutes then turn heat down to 375F degrees. Brush the meat with more marinade and roast for another 15 or 20 minutes, until juices run clear.

In a small pan, over high heat, bring the remaining marinade to a boil and cook until it thickens, 2 to 5 minutes.

Slice pork and serve with cooked marinade.