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Asian Pork with Hot Mustard Sauce

 Asian Pork with Hot Mustard Sauce
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
8 ServingsPrep: 15 min. + marinating Bake: 40 min.


  • 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

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Asian Pork with Hot Mustard Sauce (continued)

Directions (continued)

  • reads 145°. Let stand for 5 minutes before slicing. Slice pork;
  • sprinkle with sesame seeds if desired. Serve with mustard sauce.
  • Yield: 8 servings.
Nutritional Facts:Diabetic Exchanges: One serving (prepared with skim milk and reduced-sodium soy sauce, and without salt and sesame seeds) equals 3 lean meat; also, 168 calories, 201 mg sodium, 67 mg cholesterol, 3 gm carbohydrate, 25 gm protein, 5 gm fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer