ASIAN BARBECUE WET RUB
Makes 1/3 cup, enough for 2 tenderloins
If you don't have Asian chile paste, substitute 1/2 teaspoon dried
red chile flakes.
2 large garlic cloves, minced (about 1 tablespoon)
1 piece fresh ginger (2 inches), minced (about 2 tablespoons)
2 medium scallions, white and green parts, minced (about 3
tablespoons)
2 tablespoons light brown sugar
1 tablespoon hoisin sauce
1 tablespoon Asian sesame oil
1 teaspoon Asian chile paste
1/4 teaspoon five spice powder
1/4 teaspoon salt
Mix all ingredients together in small bowl.
Brenda Sinclair