Barbecued Pork (Char Siu)

This pork is from an article called "Exploring Cuisines: Singapore Noodles, a Cantonese Classic". The leftover char siu will be used in the noodles on Wednesday.

Except that there very nearly weren't any leftovers! It was so good, I wanted to eat the whole thing. It reminds me of bbq ribs, except not as greasy and much more healthy. Alas, I did restrain myself and there will be Singapore Noodles to enjoy as well. *sigh*

• Barbecued Pork (Char Siu) (Fine Cooking #74, p. 65)
  
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Barbecued Pork
One 1 to 1-1/4 pound pork tenderloin
1/4 c. soy sauce
1/4 c. honey
1 T. dry sherry
2 T. hoisin sauce
1/2 t. five-spice powder
1/8 t. kosher salt
1/8 t. ground white pepper

Cut small incisions in the pork at 1-inch intervals, so the marinade can penetrate the meat. In a medium bowl, combine the soy sauce, honey, sherry, hoisin, five-spice, salt and pepper. Add the pork; rub to coat well. Cover with plastic wrap (I put the meat and marinade in a a gallon zipper bag) and refrigerate a minimum of 6 hours or overnight. Turn the pork occasionally as it marinates.

Position a rack about 6 inches from the broiler and heat the broiler. Set a rack in a small roasting pan and add 1/4 inch of water to the pan. Remove the pork from the marinade (discard the marinade) and lay it on the rack. Broil with the oven door closed, turning the tenderloin after 10 minutes, until an instant-read thermometer registers 145 degrees, 15-20 minutes total; keep an eye on it to avoid burning.