Asian Pork with Hot Mustard Sauce Recipe

Asian Pork with Hot Mustard Sauce Recipe photo by Taste of Home

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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

This recipe is:

Diabetic Friendly

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Asian Pork with Hot Mustard Sauce Recipe

Prep: 15 min. + marinating Bake: 40 min.

Yield: 8 Servings

15 40 55

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)

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Looking for Versatility?

All natural Whole Pork Tenderloin is a great base for any meal. Mix it up with different marinades and sauces for a great dinner.

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1 tablespoon sesame seeds, toasted, optional

Directions

In a large bowl, combine the mustard, oil, vinegar, salt if desired and turmeric; gradually add milk until smooth. Refrigerate.
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.
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.

Diabetic Exchanges: One serving (prepared with skim milk and reduced-sodium soy sauce, and without salt and sesame seeds) equals 3 lean meat; also, 168 calories, 201 mg sodium, 67 mg cholesterol, 3 gm carbohydrate, 25 gm protein, 5 gm fat.

Originally published as Asian Pork with Hot Mustard Sauce in Taste of Home April/May 1997, p45