Linda's Char Siu Pork

• 1 14 lbs pork tenderloin
• 1 12 inches fresh ginger, grated
• 2 garlic cloves, finely chopped
• 14 cup light soy sauce
• 14 cup rice wine (Mirin)
• 2 spring onions, chopped finely
• 3 tablespoons brown sugar, packed
• 1 tablespoon hoisin sauce
• 2 tablespoons soy bean paste
• 1 tablespoon vegetable oil
• 13 cup honey
• 1 pinch salt
• 1 pinch fresh ground black pepper

1. Using a sharp knife, make slashes along the top and bottom of the pork fillet.
2. Combine all the remaining ingredients, and marinade the pork for 2-3 hrs., or overnight if you can.
3. Preheat the oven to 350.
4. Drain the pork from its marinade, and place on a rack set over a roasting pan, half-filled with hot water.
5. Cook the pork for about 15 minutes, then coat with some sauce.
6. Turn the meat over so it colors on all sides.
7. Baste regularly with the extra marinade while cooking.
8. Cook for 15-25 more minutes more, testing at 15 minutes to see if it's done to your liking.
9. Let sit for 10 minutes to distribute juices, then slice into 1/4" pieces, and serve.

pork tenderloin, ginger, garlic, soy sauce, rice wine, spring onions, brown sugar, hoisin sauce, soy bean paste, vegetable oil, honey, salt, fresh ground black pepper

Taken from www.food.com/recipe/lindas-char-siu-pork-247661 (may not work)