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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You're not likely to have many leftovers when you serve this taste-bud-tingling pork dish. Does it ever go fast when I make it for a party!Alice Hoffman, Perry, Iowa Ingredients:
1 tablespoon ground mustard |
1 teaspoon canola oil |
1 teaspoon cider vinegar |
1/8 teaspoon salt, optional |
dash ground turmeric |
1/4 cup milk |
1/4 cup soy sauce |
2 tablespoons ketchup |
1 tablespoon sugar |
1/4 teaspoon molasses |
1 garlic clove, crushed |
2 pork tenderloins (1 pound each) |
1 tablespoon sesame seeds, toasted, optional |
Directions:
1. In a large 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 bag and turn to coat; refrigerate for 4-6 hours, turning occasionally.
3. Discard marinade. Place pork in a shallow roasting pan. Bake, uncovered, at 325° for 15-17 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Slice pork; sprinkle with sesame seeds if desired. Serve with mustard sauce. Yield: 8 servings.
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