1 lb. pork tenderloin, cut into 2-inch strips
1/4 c. soy sauce
3 tbsp. catsup
1 tsp. sugar
3 tbsp. Hoison sauce (purchased at Oriental gourmet store)
2 cloves garlic, crushed
1 tbsp. red wine

Combine all ingredients except pork and marinate pork strips for at least 4 hours. Heat oven to 350 degrees. Place strips on rack with pan underneath to catch drippings. After 20 minutes, lower heat to 300 degrees. Brush pork with marinade, turn and bake 20 minutes more. Turn and baste every 15 minutes for 1 hour. (1 hour and 40 minutes total cooking time.) Cut into thin slices when cool. Serve with hot mustard and toasted sesame seed.