Roast Pork Tenderloin

Roast Pork Tenderloin

2 T. Chinese Rice Wine or Dry Sherry
2 T. soy sauce
2 T. hoisin sauce
1 tsp. sesame oil
2 tsp. ginger, grated
2 cloves garlic, pressed
1 lb. pork tenderloin

Combine all ingredients, except pork. Add
pork and marinate, covered and refrigerated,
for 2 hrs, or longer.

Preheat oven to 400.

Drain pork, reserving marinade. Place on a
rack, over a roasting pan. Roast 25-30 mins.,
until a meat thermometer registers 160 degrees
(the pork should be barely pink inside), turning
pork occasionally and basting with reserve
marinade. Cut into 1/4" slices, to serve.

Note:
You can substitute a lamb sirloin roast for the
pork. Roast until lamb is well-browned on the
outside, but still rare on the inside.