- 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)
- 1 tablespoon sesame seeds, toasted, optional
- 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.
Originally published as Asian Pork with Hot Mustard Sauce in Taste of Home April/May 1997, p45
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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