Chinese Pork Tenderloin

• 1/4 cup sugar
• 1/4 cup soy sauce
• 2 tablespoons plum sauce
• 2 tablespoons ketchup
• 1 tablespoon dry red wine or beef broth
• 1 garlic clove, minced
• 3/4 teaspoon finely chopped crystallized ginger
• 2 pork tenderloins (3/4 pound each)
• Toasted sesame seeds, Chinese-style mustard and additional plum sauce, optional

1. 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.
2. Drain and discard marinade. Place pork on a greased rack in a foil-lined roasting pan.
3. Bake, uncovered, at 425u0b0 for 20-30 minutes or until a thermometer reads 160u0b0, brushing occasionally with reserved marinade.
4. Let stand for 5-10 minutes before slicing. Sprinkle with sesame seeds and serve with mustard and additional plum sauce if desired.

sugar, soy sauce, plum sauce, ketchup, red wine, garlic, ginger, pork, sesame seeds

Taken from www.tasteofhome.com/recipes/chinese-pork-tenderloin/ (may not work)