Instructions: 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.

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