Chinese-Barbecued Pork Tenderloin
1 (1-pound) pork tenderloin
2 teaspoons brown sugar
1/2 teaspoon five-spice powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper (I left it out because I didn't have it)
Cooking spray
1 tablespoon hoisin sauce
1 tablespoon orange juice
1/2 teaspoon dark sesame oil

Preheat oven to 400°.
Trim fat from pork. Combine sugar and next 3 ingredients (sugar through pepper). Rub pork with spice mixture.

Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of tenderloin. Bake at 400° for 10 minutes. Combine hoisin, orange juice, and oil in a small bowl; brush over tenderloin. Bake for an additional 15 minutes or until thermometer registers 160° (slightly pink).

Yield: 4 servings (serving size: 3 ounces)

CALORIES 165(27% from fat); FAT 5g (sat 1.5g,mono 2.1g,poly 0.9g); PROTEIN 24.7g; CHOLESTEROL 79mg; CALCIUM 14mg; SODIUM 269mg; FIBER 0.2g; IRON 1.5mg; CARBOHYDRATE 3.9g

My notes: This tasted better leftover, when it had time for the flavors to soak in a little bit more. Next time I think I would put the rub on and put it in the sauce overnight.