• 1 duBreton Pork Tenderloin
• 2 tbsp (30 mL) each hoisin sauce, honey and soy sauce
• 2 tsp (10 mL) mirin, rice wine or sake or dry sherry
• 2 tsp (10 mL) sesame oil
• 1 clove garlic, minced
• ½ tsp (2 mL) Chinese five spice powder or ground star anise
• Salt and pepper

1. Preheat the oven to 400°F (200°C). Remove the pork tenderloin from the package and pat dry with paper towel. Sprinkle evenly all over with salt and pepper.
2. Place pork on a well-oiled baking sheet. Place on centre oven rack and roast for 10 minutes.
3. Meanwhile, measure the hoisin, honey, soy sauce, mirin, sesame oil, garlic and five spice powder into a skillet. Stir until well combined.
4. Place the skillet over high heat and bring the hoisin mixture to a fast boil. Cook for 60 to 90 seconds, stirring once or twice or until reduced and thickened to the texture of molasses.
5. Raise the oven rack to a position 4 to 6 inches below the top of the oven. Turn the oven to Broil. Brush the pork all over with reserved hoisin mixture. Broil for 2 minutes. Repeat four more times or until glaze is all used up and the surface of the pork is bubbly and well-browned. Rest for 5 minutes on a rack before slicing and serving.

Garnish with toasted sesame seeds or tendrils of chives if desired.