Makes: 4 to 6 servings
two (12- to 16-ounce) pork tenderloins, trimmed
½ cup (125 mL) soy sauce
½ cup (125 mL) apricot preserves
¼ cup (60 mL) hoisin sauce
¼ cup (60 mL) dry sherry
2 tbsp (30 mL) grated fresh ginger
1 tbsp (15 mL) toasted sesame oil
2 garlic cloves, minced
1 tsp (5 mL) Chinese five-spice powder
1 tsp (5 mL) pepper
¼ cup (60 mL) ketchup
1 tbsp (15 mL) molasses
2 tsp (10 mL) vegetable oil
Slice tenderloins down the middle and then quarter it.
Combine soy sauce, preserves, hoisin, sherry, ginger, sesame oil, garlic, five-spice powder, and pepper in bowl. Measure out ¾ cup (180 mL) of marinade and set aside. Place pork in large zipper-lock bag and pour remaining marinade into bag with pork. Seal bag, turn to coat, and refrigerate for at least 30 minutes or up to 4 hours.
Combine reserved ¾ cup (180 mL) marinade with ketchup and molasses in small saucepan. Cook over medium heat until syrupy and reduced to ¾ cup (180 mL), 3 to 5 minutes. Reserve ¼ cup (60 mL) for glazing pork after grilling.
After marinating, add pork to a glass pan and bake in the oven at 350 for 45 minutes.
Transfer pork to cutting board and brush with reserved ¼ cup (60 mL) glaze. Tent with aluminum foil and let rest for 5 minutes. Slice and serve.