Taco Seasoning

1 T Chili Powder
1 t Pepper
1 t Salt
1 1/2 t Cumin
1/2 t Paprika
1/4 t Oregano
1/4 t Garlic Powder
1/4 t Onion Powder
1/4 t Pepper Flakes

Chinese BBQ Pork

1.25 lb. boneless pork tenderloin, 

(cut after baking into appropriate lengths for slicing finger pork slices)

Mix together Marinade:
2 T Brown Sugar
(2 T Red Food Coloring)
3 cloves Garlic, minced
1/4 C  Hoisin Sauce
1/4 C Honey
1 T Sriracha 
3 T Soy Sauce

1 1/2 t Chinese Five Spice

2 T Vegetable Oil

Sesame Seeds

Combine all ingredients in mixing bowl. Place Pork Tenderloin and added ingredients in sealed zip lock or container chill 24-48 hours.
Add reserved liquid/marinade to sauce pan and bring to simmer for 5 minutes. 

Roast Pork Tenderloin on rack (in pan with water under rack) 350 degrees for 25-30 minutes basting with simmering sauce every 10 minutes. 

Internal temperature 140 degrees, remove from oven. Rest pork 5 minutes, slice thinly. Serve with hot Chinese mustard and sesame seeds

Seasoned Flour: Shake N Bake

2 cups Flour
5 teaspoons Salt
1 Tablespoon Pepper
1 Tablespoon Celery Salt
2 Tablespoons Dry Mustard
2 Tablespoon Garlic Powder
4 teaspoons Paprika
1 teaspoon ground Ginger
1/2 teaspoon Thyme
1/2 teaspoon Sweet Basil
1/2 teaspoon Ground Oregano

Store in sealed or airtight ziplock/container.
Use to coat Beef, Chicken, Fish or Pork before baking or frying.

Asian Five Spice Powder

2 Tablespoons Anise
2 teaspoons Ground Cinnamon
2 teaspoons Fennel seeds
1/2 teaspoon Cloves
1/2 teaspoon Szechuan/Pepper
Grind together. Makes 1/4 cup powder. Keeps for several months in airtight container.