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Grilled Pork with Hot Mustard

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

In a large resealable plastic bag, combine the soy sauce, wine or

Printed from tasteofhome.com Oct 11, 2008

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Grilled Pork with Hot Mustard cont.

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.