Pork Tenderloin

When we had our first Dinner Club, the theme was Asian.  Chet showed up with this pork tenderloin.  It was very juicy, tender and flavorful.  The red "smoke ring" is achieved with the help of red food coloring.  I am told, many a Chinese restaurant uses this method to add a smoke ring to their pork fried rice.

1/2 C soy sauce

1/2 C cooking wine

1/2 t chinese 5 spice powder

1/4 t ground coriander

2-3 garlic cloves, pressed

1 1/2 t ginger, finely shredded

1 T brown sugar

1 T honey

2 t red food coloring

Mix all ingredients well and marinade pork in bag for 24+ hours turning over at least twice.

Preheat oven at 500-550F. Line pan with foil. Place pork on rack. Sear in oven for 10 minutes. Use left over marinade and baste. Lower temp to 350. Cook for 30-40 min longer depending on size of pork. Baste every 10 minutes or so. Cut into 1/4 inch pieces.