Asian Pork with Hot Mustard Sauce Recipe

3 1 2
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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3 1 2
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 40 min.

Ingredients

  • 1 tablespoon ground mustard
  • 1 teaspoon vegetable oil
  • 1 teaspoon 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 tenderloin (1 pound each)
  • 1 tablespoon sesame seeds, toasted, optional

Directions

In a bowl, combine mustard, oil, vinegar, salt if desired and turmeric; gradually add milk until smooth. Refrigerate. In a large resealable plastic bag or shallow glass dish, combine soy sauce, ketchup, sugar, molasses and garlic. Add pork; seal or cover and refrigerate for 4-6 hours, turning occasionally. Place the pork in a shallow roasting pan; discard marinade. Bake, uncovered, at 350° for 40 minutes or until a meat thermometer reads 160°-170°. Let stand for 5 minutes. Slice pork; sprinkle with sesame seeds if desired. Serve with the mustard sauce. Yield: 8 servings.
Originally published as Asian Pork with Hot Mustard Sauce in Taste of Home April/May 1997, p45

Nutritional Facts

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

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  • 1 tablespoon ground mustard
  • 1 teaspoon vegetable oil
  • 1 teaspoon 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 tenderloin (1 pound each)
  • 1 tablespoon sesame seeds, toasted, optional
  1. In a bowl, combine mustard, oil, vinegar, salt if desired and turmeric; gradually add milk until smooth. Refrigerate. In a large resealable plastic bag or shallow glass dish, combine soy sauce, ketchup, sugar, molasses and garlic. Add pork; seal or cover and refrigerate for 4-6 hours, turning occasionally. Place the pork in a shallow roasting pan; discard marinade. Bake, uncovered, at 350° for 40 minutes or until a meat thermometer reads 160°-170°. Let stand for 5 minutes. Slice pork; sprinkle with sesame seeds if desired. Serve with the mustard sauce. Yield: 8 servings.
Originally published as Asian Pork with Hot Mustard Sauce in Taste of Home April/May 1997, p45

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haydynsmama User ID: 1890581 201959
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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