Barbecued Pork

• 2 1/2 tablespoons sugar
• 2 tablespoons honey
• 2 tablespoons rice wine or sherry
• 1/4 teaspoon salt
• 1 pound pork tenderloin

1. In a small, shallow bowl mix sugar, honey, rice wine and salt.
2. Place tenderloin in a shallow stainless-steel or ceramic bowl and brush sauce over meat.
3. Cover with plastic wrap and refrigerate 3 hours.
4. Prepare grill.
5. Cover the rack with aluminum foil.
6. Grill the meat over medium-low heat, covered for 1 1/2 hours, turning occasionally.
7. Remove meat from grill and carefully peel foil from grill; then replace pork on grill.
8. Cook just until meat becomes sizzling brown, about 5 minutes.
9. Remove from grill, cut into 1/4-inch slices and serve.

sugar, honey, rice wine, salt, pork tenderloin

Taken from cooking.nytimes.com/recipes/4716 (may not work)