Chinese Roast Pork Tenderloin

• Ready In: 7 hrs
• Serves: 4

Ingredients

• 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

1. Place the porkloin in a large ziploc freezer bag.
2. In a small bowl, stir together the rest of the ingredients until the sugar has dissolved.
3. Pour into the ziploc bag; remove as much air as possible and seal shut.
4. Refrigerate from 6 to 36 hours (I prefer the longer marinade time).
5. Preheat oven to 375 degrees.
6. Remove porkloin from the marinade (discard remaining marinade); place on wire rack in a shallow baking pan.
7. Insert meat thermometer.
8. Roast about 1 hour or until the internal meat temperature reaches 165 degrees.
9. Remove from oven and allow to rest on the wire rack for 15 minutes before removing thermometer.
10. To serve as a main course, cut the porkloin into 1/4" slices.
11. 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.
12. Enjoy it by first dipping a slice into the mustard, then into the sesame seeds.