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

Ingredients

  • 1 cup soy sauce
  • 1/2 cup vegetable oil
  • 3 tablespoons honey
  • 1 tablespoon ground ginger
  • 1 tablespoon ground mustard
  • 1 garlic clove, minced
  • 2 pork tenderloin (3/4 to 1 pound each)
  • SWEET-AND-SOUR SAUCE:
  • 1/2 cup orange marmalade
  • 2 tablespoons 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

Combine the first six ingredients in a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal bag or cover container; 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. Drain meat and discard marinade. Grill, covered, over medium coals, turning occasionally, for 18-20 minutes or until a meat thermometer reads 160°-170°. 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

  • 1 cup soy sauce
  • 1/2 cup vegetable oil
  • 3 tablespoons honey
  • 1 tablespoon ground ginger
  • 1 tablespoon ground mustard
  • 1 garlic clove, minced
  • 2 pork tenderloin (3/4 to 1 pound each)
  • SWEET-AND-SOUR SAUCE:
  • 1/2 cup orange marmalade
  • 2 tablespoons 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
  1. Combine the first six ingredients in a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal bag or cover container; 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. Drain meat and discard marinade. Grill, covered, over medium coals, turning occasionally, for 18-20 minutes or until a meat thermometer reads 160°-170°. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMandarin Pork

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review