Asian Barbecued Pork Tenderloin

Based on a recipe from Marlene Koch’s book, Fantastic Food with Splenda. She says in its intro, “Hoisin is a thick, sweet, spicy condiment used extensively in Asian cuisine. In addition to being spread on pancakes for mu shu pork, it is used for delicious stir-fry barbecue sauces like this one.” She also offers this tip: “Hoisin is made from soybeans, chilies, garlic, ginger, and sugar. Brands vary quite a bit from one to another. It should be very dark and have a complex flavor. Koon Chun is one preferred brand.” Prep and cook times do not include the marinating time.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1⁄4 cup  orange juice
• 3  tablespoons Splenda granular
• 2  tablespoons light soy sauce
• 2  tablespoons hoisin sauce
• 2  teaspoons  sesame oil
• 1⁄2 teaspoon ginger, grated
• 1 1⁄4 lbs  pork tenderloin

Directions

1. Combine all ingredients except pork in small bowl.
2. Add pork to shallow dish and coat with sauce. Cover and marinate pork several hours or overnight in refrigerator.
3. Preheat oven to 425°F Prepare baking sheet by lining with foil. Remove pork from sauce and place on baking sheet. Baste with marinade and cook for 20 minutes or until internal temperature reaches 145-150°F
4. Slice thin across grain and serve.