Chinese-style glazed pork tenderloin
Pork second courses
2 (12- to 16-ounce) pork tenderloins, trimmed ½ cup soy sauce ½ cup apricot preserves ¼ cup hoisin sauce ¼ cup dry sherry 2 tablespoons grated fresh ginger 1 tablespoon toasted sesame oil 2 garlic cloves, minced 1 teaspoon five-spice powder 1 teaspoon pepper ¼ cup ketchup 1 tablespoon molasses 2 teaspoons vegetable oil
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