Chinatown BBQ Pork
CATEGORY: Appetizer- Cold
Small restaurants in San Francisco’s Chinatown hang BBQ pork tenderloins in the front windows….YUM!
PREP TIME: 60 minutes
  1/4  cup  hoisin sauce
  2  tablespoons  white wine vinegar
  2  tablespoons  sugar
  1  tablespoon  soy sauce
  1  pork tenderloin (1 lb.)
  Fresh cilantro sprigs (optional), rinsed
  Hot mustard (recipe follows)
  Sesame seeds
Mix hoisin sauce, vinegar, sugar and soy sauce. Rinse pork and pat dry; place in a heavy 1-gallon zip-lock plastic bag. Add half the hoisin mixture, seal bag, and gently rotate to coat pork with marinade. Chill at least 1 hour or up to 1 day. Cover and chill remaining marinade.
Lift pork from marinade (discard used marinade) and set on a rack in a foil-lined 9- by 13-inch baking pan. Bake in a 425° regular or convection oven for 20 minutes. Baste with reserve marinade and continue roasting 20 to 30 minutes longer, basting occasionally, until a thermometer inserted into center of tenderloin reaches 155°. Let rest at least 5 minutes.
Slice pork and serve warm or room temperature, with hot mustard and sesame seeds for dipping.  Garnish with cilantro.
Hot Mustard: In a small bowl, mix 3 tablespoons dry mustard with 2 tablespoons cold water. Let stand about 5 minutes. Makes about 3 tablespoons.