Serves 4.

Cut the tenderloin into 1-inch-thick steaks. Place the meat in a shallow baking dish. In a bowl, combine the hoisin sauce, plum sauce, oyster sauce, sherry, sesame oil, chile sauce, five-spice powder, garlic, and ginger and mix well. Reserve ½ cup of the sauce for basting. Pour the remaining sauce over the meat and turn to coat evenly. Cover and refrigerate for at least 10 minutes and up to 8 hours, turning occasionally.

Prepare a medium fire in a charcoal grill, or preheat a gas grill to medium. Brush the grill rack with oil and place the meat on the rack, discarding the marinade. Grill, turning once and basting with the reserved sauce, for about 4 minutes on each side, until the meat registers 130° on an instant-read thermometer for medium-rare. Transfer to warmed dinner plates and serve at once.