Asian Barbecued Pork

• Cooking spray
• 1 (1 1/2-pound) pork tenderloin, trimmed
• 1/8 teaspoon salt
• 2 tablespoons hoisin sauce
• 2 tablespoons ketchup
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon chili garlic sauce (such as Lee Kum Kee)
• 2 garlic cloves, crushed
• 1 1/2 teaspoons minced peeled fresh ginger
• Chopped cilantro (optional)

1. Preheat oven to 425u0b0.
2. Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt. Add pork to pan; cook 2 minutes on all sides or until browned. Remove from heat.
3. Combine hoisin and next 5 ingredients (through ginger) in a small bowl. Spread hoisin mixture over tenderloin. Insert meat thermometer into thickest portion of tenderloin. Bake at 425u0b0 for 15 minutes or until thermometer registers 160u0b0. Place pork on a platter; let stand 5 minutes. Reserve 8 ounces (about 1/3) of tenderloin for Asian Pork Stir-Fry. Cut remaining tenderloin into 1/4-inch-thick slices. Garnish with cilantro, if desired.
4. Note: Hoisin sauce and chili garlic sauce may be found in the Asian-food section of most large supermarkets.

cooking spray, pork tenderloin, salt, hoisin sauce, ketchup, soy sauce, chili garlic, garlic, ginger, cilantro

Taken from www.myrecipes.com/recipe/asian-barbecued-pork (may not work)