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Grilled Pork with Hot Mustard

 Grilled Pork with Hot Mustard
I love Chinese food, and this soy-marinated tenderloin is one of my favorites. It's terrific served warm or cold, especially when dipped in the zippy mustard sauce.
6 ServingsPrep: 5 min. + marinating Grill: 25 min.


  • 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)
  • 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, brown
  • 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.

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Grilled Pork with Hot Mustard (continued)

Nutritional Facts: One serving equals 197 calories, 7 g fat (2 g saturated fat), 62 mg cholesterol, 408 mg sodium, 6 g carbohydrate, 0.55 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.