On Mon, 4 Jan 2010 08:02:06 -0500, I am Tosk
> wrote:

>In article <5d8d7924-7252-4202-910b-
>, says...
>>
>> On Jan 3, 12:59*pm, Lou Decruss > wrote:
>> > Someone brought this to the New Years Eve party we went to. *There was
>> > no theme to the meal and it was served buffet style over the course of
>> > the night. *This was delicious and I'm thinking I'll make it with rice
>> > and stir fried veggies. *
>> >
>> > What would serve it with?
>> >
>> > Lou
>> >
>> > Spicy Pork Tenderloin (1 pork tenderloin will serve 2-3 people)
>> >
>> > 1 pork tenderloin trim the fat
>> > 1 tsp Chinese 5 spice powder
>> > 1 TBS salt
>> > 1 TBS ground black pepper
>> > 1/2 TBS garlic powder
>> >
>> > Sauce:
>> > 1/3 cup Duck or plum sauce
>> > 2 TBS honey
>> > 1 TBS tomato paste
>> > 1 TBS soy sauce
>> > 1/2 TBS fresh diced/chopped ginger or 1 tsp of ginger powder
>> > 1 TBS rice vinegar
>> > 1 TBS pineapple juice
>> >
>> > Combine all dry seasonings for pork tenderloin, & then rub over pork,
>> > all sides. *Heat small amount of oil in oven proof pan & saute all
>> > sides. *While browning, combine all ingredients for sauce in sauce pan
>> > & bring to a simmer. *When tenderloin browned, spoon some of the sauce
>> > over both sides of pork, then place pan into oven for approx 10-20 min
>> > to bring meat to internal temperature of 145 degrees. *Remove from
>> > oven & let rest for 10 min, then slice. *Use rest of sauce for
>> > dipping. *
>>
>> I agree rice and veggies would be good. For a variation, you could
>> stir-fry matchstick-sized ones, cut the pork into small-ish strips and
>> wrap the whole thing in a tortilla spread with hoison and have it
>> quasi-Mu Shu Pork style.
>>
>> Kris
>
>I read this three times, so if I missed the oven temp, please flog me...
>If not, please provide it
>
>Scotty

Sorry You didn't miss it I posted the email and didn't catch that. I
was daydreaming about how it might be on a grill.

I'd go 375f.

Lou