Grilled Pork with Hot Mustard
I love Chinese food, and this soy-marinated tenderloin is one of my favorites. It's terrific served warm or cold, especially when dipped in the zippy mustard sauce.
SERVINGS
|
6
|
CATEGORY
|
Main Dish
|
METHOD
|
Grill (gas or charcoal)
|
PREP |
5 min. |
COOK
|
25 min.
|
TOTAL
|
30 min.
|
INGREDIENTS
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons dry red wine or chicken broth
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1/2 teaspoon ground cinnamon
- 2 pork tenderloins (3/4 pound each)
- HOT MUSTARD:
- 1/4 cup Dijon mustard
- 1 tablespoon honey
- 1 teaspoon prepared horseradish
- 2 teaspoons sesame seeds, toasted
DIRECTIONS
In a large resealable plastic bag, combine the soy sauce, wine or broth, sugar, honey and cinnamon; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing.
In a small bowl, combine the mustard, honey and horseradish. Slice pork; sprinkle with sesame seeds. Serve with hot mustard. Yield: 6 servings.