1 small pork tenderloin (12 oz.) ? well trimmed of fat
¼ cup plus 3 tbsp hoisen sauce (divided)
1 garlic clove
1 tbsp minced fresh ginger root
1 tbsp dry sherry
1 ½ tsp Dijon mustard
Mix all together in bowl. Put tenderloin in Ziploc bag and pour in the sauce. Let sit at least 2 hours in the fridge (or overnight). Preheat oven to 400 degrees. Put pork on rack over foil-lined pan for 30-45 minutes. Check so no pink inside ? should be 160 degrees. After you remove the pork from the ziplock, cook marinade in a small sauce pan about 3 minutes. Use as a basting sauce while the pork is cooking.
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