Chinese-Style Glazed Pork Tenderloin

Cook's Country provided this recipe for Chinese-Style Pork Tenderloin.   My son, John and his wife Mary, did an Asian Pork Tenderloin on the grill a few years ago, which was delicious.  I hope this one is as good as theirs.   Enjoy.

Ingredients and Procedure

• Marinade and basting Sauce - mix together the following ingredients.  
• ½ Cup Soy Sauce
• ¼ Cup Housin Sauce
• ½ Cup Apricot Preserves
• ¼ Cup Dry Sherry
• 1 TB Seseme Oil
• 2 TB Minced Fresh Ginger
• 2 Cloves of Minced Garlic
• 1 Teas. Five Spice Powder
• 1 Teas. Black Pepper
• Hold back ¾ Cup of mixture for basting sauce - Use the remainder for the Marinade.
• Add ¼ Cup Ketchup and 1 TB Molassas to the basting sauce and cook in a sauce pan until a bit thicker (about 5 minutes).  
• Once sauce is thickened reserve ¼ of the sauce for serving with cooked Pork and the rest to baste Pork while it is grilling.
• Take 2 Pork Tenderloins and cut off silver skin and butterfly.  Once butterflied pound to flatten.
• In a zip lock bag add marinade and Pork.   Massage pork and marinade.  Marinade from 30 minutes to 4 hours.
• Prepare grill at medium heat.  (clean grill, swipe with oil to treat grilling surface).
• Brush pork with vegetable oil.  Put on grill and cook for 2 minutes.  Flip and start glazing with (uncooked) basting sauce.  Flip three times and cook for about 8 minutes.  You want the meat to be pinkish inside.   So, check at 6 minutes.  
• Once cooked, let rest for 5 minutes.  While the meat is resting, brush on thicken basting sauce.
• Slice to serve with remaining thicken sauce.