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

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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
TOTAL TIME: Prep: 15 min. + marinating Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + marinating Bake: 40 min.
MAKES: 8 servings

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)
  • 1 tablespoon sesame seeds, toasted, optional

Nutritional Facts

4 ounce-weight: 168 calories, 5g fat (0g saturated fat), 67mg cholesterol, 201mg sodium, 3g carbohydrate (0g sugars, 0g fiber), 25g protein Diabetic Exchanges:3 lean meat

Directions

  1. In a large bowl, combine the mustard, oil, vinegar, salt if desired and turmeric; gradually add milk until smooth. Refrigerate.
  2. 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.
  3. 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.


Reviews for Asian Pork with Hot Mustard Sauce

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MY REVIEW
haydynsmama
Reviewed Mar. 8, 2008

"All I can say is D'lish. Sometimes I make it without the mustard sauce and I use the pork for a salad topping."

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