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 TimePrep: 10 min. + marinating Grill: 20 min.
- 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 thermometer reads 160°-170°, turning occasionally. Let stand for 5 minutes before slicing. Serve with sauce and mustard for dipping.
Originally published as Mandarin Pork in Country Pork
Follow along as we show you how to make these fantastic recipes from our archive.