Barbecued Pork

One 1 to 1-1/4 pound pork tenderloin
1/4 c. soy sauce
1/4 c. honey
1 T. dry sherry
2 T. hoisin sauce
1/2 t. five-spice powder
1/8 t. kosher salt
1/8 t. ground white pepper

Cut small incisions in the pork at 1-inch intervals, so the marinade 
can penetrate the meat. In a medium bowl, combine the soy sauce, honey, 
sherry, hoisin, five-spice, salt and pepper. Add the pork; rub to coat 
well. Cover with plastic wrap (I put the meat and marinade in a a gallon 
zipper bag) and refrigerate a minimum of 6 hours or overnight. Turn the 
pork occasionally as it marinates.

Position a rack about 6 inches from the broiler and heat the broiler. 
Set a rack in a small roasting pan and add 1/4 inch of water to the pan. 
Remove the pork from the marinade (discard the marinade) and lay it on 
the rack. Broil with the oven door closed, turning the tenderloin after 
10 minutes, until an instant-read thermometer registers 145 degrees
15-20 minutes total; keep an eye on it to avoid burning..