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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I often serve this pork with fried rice and Chinese-style vegetables. It also makes a great appetizer by itself. Folks have fun dipping the nuggets into the two homemade sauces. Ingredients:
1 cup soy sauce |
1/2 cup canola oil |
3 tablespoons honey |
1 tablespoon ground ginger |
1 tablespoon ground mustard |
1 garlic clove, minced |
2 pork tenderloins (3/4 to 1 pound each) |
sweet-and-sour sauce: |
1/2 cup orange marmalade |
2 tablespoons cider vinegar |
1 tablespoon diced pimientos |
1/8 teaspoon paprika |
dash salt |
fire-hot mustard: |
1/4 cup boiling water |
1/4 cup ground mustard |
1/2 teaspoon salt |
Directions:
1. Combine the first six ingredients in a large resealable plastic bag; add pork and turn to coat. Seal bag; refrigerate overnight, turning meat several times.
2. Meanwhile, combine sauce ingredients in a bowl; cover and chill. In another bowl, stir boiling water into mustard; add salt and stir until smooth. Cover and let stand at room temperature for 1 hour; chill.
3. Discard marinade from meat. Grill, covered, over medium heat for 18-20 minutes or until a meat thermometer reads 160°-170°, turning occasionally. Let stand for 5 minutes before slicing. Serve with sauce and mustard for dipping. Yield: 6-8 servings.
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