Chinese-style Glazed Pork

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.