- 3 (3/4 pound) pork tenderloins
- 2 Tbsp hoisin sauce
- 2 Tbsp dry Sherry or white wine
- 1 Tbsp soy sauce
- 1 tsp Chinese five spice powder
- 1 tsp minced garlic
- 2 Tbsp honey
Trim fat from pork and transfer to a large sealable plastic bag. In bowl whisk together all remaining ingredients except honey and add to pork. Seal bag, pressing out air, and turn to coat pork well. Chill pork, turning bag once or twice, at least 2 hours and up to 12. Prepare grill.
Remove pork from marinade and reserve 2 Tbsp marinade. In a a small bowl whisk together honey and reserved 2 Tbsp marinade. Grill pork on an oiled rack set 5-6 inches over glowing coals, turning it over every 2 minutes, 6 minutes total. Baste pork with honey mixture and cook pork, turning and basting every two minutes, 10 minutes more. Discard any remaining honey mixture. Continue to cook pork, burning it every 2 minutes, until thermometer diagonally inserted 2 inches into center of pork registers 155 degrees F, about 6 minutes.