Step by step

Method

5 steps

1. 1

   Cut small scores in 1–1½ lb pork tenderloin or boneless pork loin about 1 inch apart so the marinade can sink in — don't cut all the way through.

2. 2

   Whisk ¼ cup soy sauce, ¼ cup honey, ¼ cup dry sherry or Chinese cooking wine, 2 tablespoons hoisin sauce, and ½ teaspoon Chinese five-spice powder. Place the pork in a large zip-top bag, pour the marinade over, and refrigerate overnight (or at least 4 hours), turning a few times.

3. 3

   Heat the broiler and set a rack about 6 inches from the element. Set a wire rack in a roasting pan; add about ¼ inch water to the pan so drips don't smoke. Place the pork on the rack (discard leftover marinade).

4. 4

   Broil 15–25 minutes, turning once if needed, until a thermometer in the thickest part reads about 145°F (63°C) and the outside looks lacquered and caramelized at the edges. Rest 5–10 minutes, then slice against the grain.

5. 5

   Serve with rice, steamed greens, or tuck into bao. You want juicy pork with a sticky honey-hoisin glaze and fragrant five-spice — not dry overcooked loin or a burnt sugar crust.