Ingredients
1/4 cup sugar1/4 cup soy sauce2 tablespoons plum sauce2 tablespoons ketchup1 tablespoon dry red wine or beef broth1 garlic clove, minced3/4 teaspoon finely chopped crystallized ginger2 pork tenderloins (3/4 pound each)Toasted sesame seeds, Chinese-style mustard and additional plum sauce, optional
Preparation
In a small bowl, combine the first seven ingredients. Pour 1/3 cup into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Place pork on a greased rack in a foil-lined roasting pan.
Bake, uncovered, at 425° for 20-30 minutes or until a thermometer reads 160°, brushing occasionally with reserved marinade.
Let stand for 5-10 minutes before slicing. Sprinkle with sesame seeds and serve with mustard and additional plum sauce if desired.
