I've been marinating a couple of pork tenderloins in chinese barbecue Char Siu sauce. We'll use the stovetop smoker for them and I'll be making Fiona's wasabi slaw to go with it, and some steamed jasmine rice.
It's sunless and dreary here today and I'm in the mood for something sweet. I seldom bake, but think I'll look around the baking forum for something I can't mess up.
PS, Zhizara, you'll need more than an hour to get that pork as tender as you want. I'd reduce the temp to 300 and cook for at least two hrs. Don't forget to add about a tsp. of liquid smoke to the vinegar water.