1 pork tenderloin, pierce with a fork or knife all over
¼ cup soy sauce
2 tablespoons brown sugar
1 tablespoon honey
1 tablespoon hoisin sauce
¼ cup ketchup
1 tablespoon rice vinegar
Chinese five spice is optional because acquired taste!
1 tablespoon red bean curd (Chinese, found in Asian section or stores - People use red food coloring to create a red border on the meat but not sure if this is necessary unless you think this would look nice on camera)
1 large gallon ziplock bag
Preheat oven to 400 degrees F.
Pierce tenderloin with a fork or knife all over. Cut tenderloin (with the grain) in half.
Mix soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, bean curd in a saucepan over medium heat. Cook until combined and warmed. Pour the marinade into a ziplock bag with the pork and marinate. Leave for at least 2 hours.
Remove tenderloin from bag and place on a baking rack (placed on top of the baking sheet).