2 small pork tenderloins, cut into 6 inch pieces
1 jar of char sui sauce or homemade sauce
Marinate the tenderloins in the sauce for about 3 hours or overnight. Remove the pork pieces, reserving the sauce for basting. Pierce each pork piece with an “s” hook. Line a baking sheet with aluminum foil and place on the bottom rack of the oven. Hang the pork pieces from the top rack in the oven, positioning so that the juices drip on to the baking sheet. Roast in a 425 F oven for 45 minutes, brushing with sauce every 15 minutes. Serve with rice or noodles.
Note: To easily and safely baste the pork pieces, unhook the pork from the rack with a long kitchen fork and allow to fall onto the baking sheet. Remove from the oven and baste, then re-hook the pork to the rack with oven mittens.