Marinated Pork Tenderloin

• 2 tablespoons hoisin sauce
• 1/2 teaspoon five-spice powder
• 1/2 teaspoon minced garlic
• 1 tablespoon coarsely shredded ginger
• 2 tablespoons white wine
• 12 ounces pork tenderloin

1. Mix the hoisin, five-spice powder, garlic, ginger and wine in bowl large enough to hold pork.
2. Wash and dry the tenderloin and marinate in the hoisin mixture while you prepare the rest of the meal, or for up to a full day.
3. Remove pork from marinade, reserving marinade, and cut off thinner part of tenderloin.
4. Heat broiler or stove-top grill, and cook all the tenderloin, allowing 10 to 12 minutes for the thicker part, and less than 10 minutes for the thinner.
5. Heat marinade.
6. Slice tenderloin and spoon sauce over it.

hoisin sauce, fivespice powder, garlic, ginger, white wine, pork tenderloin

Taken from cooking.nytimes.com/recipes/8116 (may not work)