Think of this dish as southern barbecue with an Asian twist. The pork is slow-cooked in a blend of hoisin and soy sauces and can be made a day or two before your gathering.
Brown the pork tenderloin on all sides before baking–this gives the meat a nice sear and seals in the rich flavor. Top with apricot chutney, made from store-bought jam, rice vinegar, mustard seed, and fresh ginger.