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.
Recommended: 50 Easy Weeknight Dinners
- 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
- 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.
- 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.
- 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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