Tried out a recipe from the Seattle P-I last night. It’s very good, especially with mashed potatoes:
1-1/4 lb. pork tenderloin
1/4 cup honey
3 tablespoons Hoisin sauce
2 tablespoons dry sherry
2 tablespoons freshly grated ginger root
2 garlic cloves, minced
1/2 teaspoon black pepper
1/2 teaspoon Chinese five-spice powder
1. Place the pork in a baking dish just large enough to fit it. Combine the other ingredients and pour over the pork. Cover and refrigerate for at least eight hours.
2. Preheat oven to 350 degrees Fahrenheit. Bake pork, uncovered, until it reaches an internal temperature of 150 degrees (about 30-40 minutes).
3. Remove pork from oven and allow to rest five minutes before slicing into medallions. Scoop up the sauce from the bottom of the baking dish and put it in a gravy boat to pour over the pork slices. Be aware that this “gravy” is sweet and very intensely flavored, so that a little of it goes a long way.
In related news, Masaharu Morimoto has just published his first cookbook.