2 tablespoon hoisin sauce
4 tablespoons soy sauce
2 cloves crushed garlic
1 tablespoon dry sherry
1 tablespoon grated prepared horseradish
1 teaspoon wasabi powder or dry mustard
1/2 teaspoon red food coloring (optional)
1/4 cup sugar
2 small pork loins

In a rectangular pyrex dish or plastic snap-top container, combine all ingredients. Marinate pork tenderloins for at least 1 hour or overnight in refrigerator, turning several times.

Place on a rack in a foil lined baking pan. Pour marinade over top until it reaches just beneath the rack in pan. Bake in a preheated 350°F. oven for 25 minutes on each side or until internal meat temperature reads 165°F., basting occasionally with pan juices.

Remove from oven and allow to cool for 15 minutes before slicing into 1/8" slices.

Serve with hot wasabi mustard or duck sauce with a side of steamed rice.

Submitted by: CM