Asian Marinade 
This marinade is equally good for pork, chicken or salmon. It is also a good sauce for serving with dim sum. 

Makes about 1 1/4 cups 

1/2 once peeled fresh ginger root, cut in 1/2-inch pieces
1 clove garlic, peeled
1/3 cup soy sauce (may use low-sodium or tamari)
1/4 cup canola or other vegetable
3 tablespoons hoisin sauce
3 tablespoons Asian sesame oil (toasted sesame oil)
3 tablespoons rice wine vinegar
1/4 tablespoons cayenne pepper

Place the pieces of gingerroot and garlic in the work bowl. 
Pulse on chop, 5 times. 
Scrape the sides and bottom of the work bowl. 
Add the remaining ingredients and chop until smooth, about 15 seconds. 
Transfer to a container, cover and refrigerate if not using immediately. 
Marinate meat or seafood for approximately 2 hours before roasting or grilling. 

Cooking Suggestion: 
Pour 2/3 of the marinade into a reseal able plastic bag and add two 1-pound trimmed pork tenderloins. Coat the meat thoroughly with the marinade and refrigerate for 2 hours. Remove the tenderloins from the marinade and place on a rack; discard the marinade. Roast in a preheated 475°F oven for 20 to 22 minutes, turning after 10 minutes. Remove from oven. The temperature of the meat should be about 150°F; it will rise to 160-165°F while resting. Let rest for 10 minutes; slice and serve with remaining reserved marinade drizzled over the meat. 

from the Cuisinart Mini-Prep Plus Manual