When we moved to Redmond, my dad worked at the local Chinese Restaurant, Kwang Tong Country. My sisters & I all bused and then waitressed there. The owners were super nice people. One of the owners and his wife were murdered in Chinatown when I was in high school. All the customers grieved with the restaurant staff. The restaurant had Americanized Chinese food, but the best eggrolls I've ever tasted. Here is my dad's version of their B.B.Q. Pork.
One strip of pork tenderloin (~1 pound) (If you can find the ham portion instead, the pork will be much more tender)
1.5 teaspoon salt
1.5 teaspoon sugar
crushed cloves of garlic (amount depends on your taste, try 1 head)
Optional: Honey
Instructions:
Marinate pork with salt, sugar and crushed garlic for at least 24 hours. Place pork on baking sheet. (I like to put them on racks so the liquid can drip off the pork.) Bake at 400 degrees for 50 minutes. Turn the pork over and pour out any liquids from the baking sheet (I rarely find liquids). Optional: Brush both sides of the pork with honey. (My dad insists you have to turn the pork over in the oven without taking it out. I always just take it out to do it.) Bake for another 20 minutes or until the pork is done. The total baking time can take 1 hour to 1.5 hours, depending on your oven and how thick a piece of pork you have, so check it around 50 minutes. Slice and serve. At Kwang Tong Country, we served this with ketchup, mustard, and sesame seeds. It's also good on top of soup noodles, in sandwiches, or chopped up in fried-rice.