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• Step 1

  *This recipe requires overnight preparation.

  In medium bowl, whisk together marinade ingredients thoroughly, making sure brown sugar is dissolved. Add pork and marinade to glass pan or resealable plastic bag and marinate for at least 8 hours or overnight, turning occasionally to ensure all sides of pork are well coated.

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  • 2  pork tenderloins, silverskin removed

  • 1/4 Cup Hoison Sauce

  • 1/4 Cup honey

  • 3 Tablespoon soy sauce

  • 1 Tablespoon sesame oil

  • 1 Tablespoon Oyster Sauce (optional)

  • 1 Teaspoon Chinese Five Spice

  • 1 Clove garlic, minced

  • 2 Teaspoon Red Food Coloring (optional)

• Step 2

  When ready to cook, set the grill temperature to 225°F and preheat, lid closed for 15 minutes.

• Step 3

  Remove pork from marinade and boil marinade in a saucepan over medium high heat on stove top for 3 minutes to use for basting pork. Cool slightly, then whisk in 2 additional Tablespoons of honey.

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  • 2 Tablespoon honey

• Step 4

  Arrange the tenderloins on the grill grate and smoke pork until internal temperature reaches 145°F.

  225 ˚F / 107 ˚C

  145 ˚F / 63 ˚C

• Step 5

  Baste pork with reserved marinade half way through cooking. Remove pork from grill and, if desired, increase temperature to High and return pork to grill for a few minutes per side to slightly char and set the sauce. Alternatively, you can broil in the oven, just a couple minutes per side.

• Step 6

  For the 5 Spice Sauce: In a small saucepan over low heat, mix ketchup, brown sugar, mustard and five spice until sugar is dissolved and sauce is smooth. Let cool, and serve chilled or at room temperature.

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  • 1/4 Cup ketchup

  • 3 Tablespoon brown sugar

  • 1 Teaspoon yellow mustard

  • 1/4 Teaspoon Chinese Five Spice

• Step 7

  Serve pork immediately with Jasmine rice, or cool and refrigerate for later use as an appetizer, served with Five Spice dipping sauce and toasted sesame seeds. Enjoy!