Buy two large pork tenderloins and trim off the fat and sinew. Make the marinate:
4 T. soy sauce
3 T. dry sherry
4 T. Hoisin sauce
3 Tsp. brown sugar
1 T. grated ginger
5 diced garlic cloves
3 T. sesame oil
Mix this together in a bowl and pour it into a ziplock bag with the tenderloins. Refrigerate for at least 24 hours turning occasionally. I refrigerated mine for 48 hours.
When it is time to cook them, cover a cookie sheet with aluminum foil and place a rack on top. Spray the rack with cooking spray to keep the pork from sticking.
Spoon more of the marinate over them and cook for 15 more minutes. Spoon more marinate over them and cook for 10 minutes longer.
You can make steamed buns from scratch if you wish. We have excellent Asian markets here that sell them freshly made. This is one of those times I make an exception and buy something someone else has made. I can buy 6 of them for 1.00 and they are every bit as good as when I make them from scratch. They need to be steamed before serving and my new thrift shop steamer was perfect for the job!
You can use this pork recipe so many different ways. It is an easy dish to prepare for a party. You can cook the pork ahead of time and just reheat it.