Oriental pork with hot mustard sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Ground mustard |
| 1 | teaspoon | Vegetable oil |
| 1 | teaspoon | Vinegar |
| ⅛ | teaspoon | Salt, optional |
| 1 | dash | Ground turmeric |
| ¼ | cup | Milk |
| ¼ | cup | Soy sauce |
| 2 | tablespoons | Ketchup |
| 1 | tablespoon | Sugar |
| ¼ | teaspoon | Molasses |
| 1 | Clove garlic, crushed | |
| 2 | Pork tenderloins | |
| 1 | tablespoon | Sesame seeds, toasted |
Directions
In a bowl, combine mustard, oil, vinegar, salt if desired and turmeric; gradually add milk until smooth. Refrigerate. In a large resealable plastic bag or shallow glass dish, combine soy sauce, ketchup, sugar, molassas and garlic. Add pork; seal or cover and refrigerate for 4-6 hours, turning occasionally. Place the pork in a shallow roasting pan; discard marinade.
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.
Recipe by: Taste of Home - April/ May 1997 Posted to MC-Recipe Digest V1 #630 by The Taillons <taillon@...> on May 31, 1997