Chinese pork tenderloin
Pork second courses
1 pork tenderloin, 1-½ to 2 pounds For marinade: ⅔ cup hoisin sauce ⅓ cup reduced-sodium soy sauce 1 tablespoon rice vinegar [unseasoned] 1 tablespoon sherry 1 tablespoon canola or vegetable oil 1 tablespoon fresh minced ginger 3 garlic cloves, minced 1 teaspoon Chinese five-spice powder ½ teaspoon freshly ground black pepper
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