Cooking Instructions:

1. Pat pork tenderloin all over with paper towel. Remove the silverskin from the tenderloin. Cut slits about 1 inch (2.5 cm) apart in tenderloins almost all the way through but still attached. Place in a sealable bag.
2. In a bowl, whisk together char siu sauce, soy sauce, oyster sauce, garlic and 5 spice powder. Pour into bag and massage into pork. Refrigerate for at least 4 hours or overnight.
3. Preheat oven to 375ºF (190ºC). Place a small rack in a baking or roasting pan. Lift pork out of marinade and let excess drip off, reserving remaining marinade. Place on rack; pour 1 cup (250 mL) of water into bottom of pan. Roast for 15 minutes.
4. Remove from oven and increase oven temperature to 425ºF (220ºC). Pour remaining marinade evenly over pork tenderloins and return to oven for about 10 minutes or until thermometer reaches 155ºF (68ºC). Remove from oven and drizzle with honey; let stand for about 5 minutes before slicing to serve. Serve with any pan drippings if desired.

Tip: Look for Char Siu sauce in the international aisle of your grocery store.