Char Siu is a staple food in China town. Now you can make that at home without any red food coloring or added MSG. It is still terrifically juicy, tender, sweet and savory.  Come with hot mustard, sesame and sweet dipping sauce.  Grill - 10-12 minutes if thawed; Oven and broiler - 30-35 minutes if thawed. 
 
Preparation: Thaw pork tenderloin completely.  If frozen or partially frozen, defrost slightly in microwave.  Do not over-microwave, or pork will become tough.    
 
Cooking Instructions:  Grill: Preheat grill to medium heat. Remove pork from bag, reserving marinade. Grill pork 10-12 minutes, turning to brown on all sides, until internal temperature is 160F on instant read thermometer. Frequently baste pork with marinade. Oven & Broiler: Preheat the oven to 425F. Remove pork from bag, reserving marinade. Roast pork on a rack over a roasting dish filled with ½-inch water. Roast until golden brown, brushing 2 or 3 times with the reserved marinade; about 30 minutes or until meat thermometer registers 160F on instant read. To char the pork tenderloin, brush with remaining reserved marinade and turn the oven up to broil. Cook another 2-4 minutes, turning once to brown all sides. Be careful not to overcook. Remove from oven. Let stand 5 minutes before slicing into pieces ¼-inch thick. Cooking times may vary due to differences in ovens.
 
Suggested Sides:  Steamed Broccoli and premium brown rice or jasmine rice