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Mandarin Pork Recipe
Mandarin Pork Recipe photo by Taste of Home
Publisher Photo
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.
TOTAL TIME: Prep: 10 min. + marinating Grill: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 20 min.
MAKES: 6-8 servings

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)
  • 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

  1. 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.
  2. Meanwhile, combine sauce ingredients in a bowl; cover and chill. In another bowl, stir boiling water into mustard; add salt and stir until smooth. Cover and let stand at room temperature for 1 hour; chill.
  3. 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.
Originally published as Mandarin Pork in Country Pork 1996, p97

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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