Asian Pork with Hot Mustard Sauce |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
1 tablespoon(s) ground mustard |
1 teaspoon(s) canola oil |
1 teaspoon(s) cider vingar |
1/8 teaspoon(s) salt, optional |
1 dash(es) ground turmeric |
1/4 cup(s) milk |
1/4 cup(s) soy sauce |
2 tablespoon(s) ketchup |
1 tablespoon(s) sugar |
1/4 teaspoon(s) molasses |
1 garlic clove, crushed |
2 pork tenderloins (1 pound each) |
1 tablespoon(s) sesame seeds, toasted, optional |
Directions:
1. • In a bowl, combine the mustard, oil, vinegar, salt if desired and turmeric; gradually add milk until smooth. Refrigerate.
2. • In a large resealable plastic bag, combine the soy sauce, ketchup, sugar, molasses and garlic. Add pork; seal and refrigerate for 4-6 hours, turning occasionally. Place the pork in a shallow roasting pan; discard marinade.
3. • Bake, uncovered, at 350° for 40 minutes or until a meat thermometer reads 160°-170°. Let stand for 5 minutes. Slice pork; sprinkle with sesame seeds if desired. Serve with the mustard sauce.
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