Chinese Roast Pork Tenderloin

• 1
  
  (2 lb) whole pork tenderloin, well trimmed
  
• ¹⁄₂
  
  cup water or 1/2 cup chicken stock
  
• ¹⁄₄
  
  cup light brown sugar, packed
  
• 2
  
  teaspoons kosher salt
  
• ¹⁄₂
  
  teaspoon Chinese five spice powder
  
• 2
  
  tablespoons Kikkoman soy sauce
  
• 1
  
  tablespoon dry sherry or 1 tablespoon Japanese sake
  
• 1
  
  tablespoon yellow miso (Yellow miso can be bought in the chinese section of the market)
  
• 2
  
  teaspoons crushed fresh garlic
  
• ¹⁄₄
  
  teaspoon red food coloring
  

directions

• Place the porkloin in a large ziploc freezer bag.
• In a small bowl, stir together the rest of the ingredients until the sugar has dissolved.
• Pour into the ziploc bag; remove as much air as possible and seal shut.
• Refrigerate from 6 to 36 hours (I prefer the longer marinade time).
• Preheat oven to 375 degrees.
• Remove porkloin from the marinade (discard remaining marinade); place on wire rack in a shallow baking pan.
• Insert meat thermometer.
• Roast about 1 hour or until the internal meat temperature reaches 165 degrees.
• Remove from oven and allow to rest on the wire rack for 15 minutes before removing thermometer.
• To serve as a main course, cut the porkloin into 1/4″ slices.
• To serve as a Chinese appetizer, cut into 1/4″ slices; arrange on platter with separate small bowls of Chinese hot mustard and untoasted sesame seeds.
• Enjoy it by first dipping a slice into the mustard, then into the sesame seeds.