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Mandarin Pork

Mandarin Pork
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.
6-8 ServingsPrep: 10 min. + marinating Grill: 20 min.

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)
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  • 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

  • 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.
  • Meanwhile, combine sauce ingredients in a bowl; cover and chill. In
  • another bowl, stir boiling water into mustard; add salt and stir
© Taste of Home 2013

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Mandarin Pork (continued)

Directions (continued)

  • until smooth. Cover and let stand at room temperature for 1 hour;
  • chill.
  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013