Oriental Pork with Hot Mustard Sauce
Yield
servingsPrep
20 minCook
40 minReady
7 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
prepared mustard
ground |
|
| 1 | teaspoon |
vegetable oil
|
|
| 1 | teaspoon |
vinegar
|
|
| ⅛ | teaspoon |
salt
optional |
|
| 1 | dash |
turmeric
ground |
*
|
| ¼ | cup |
milk
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| 2 | tablespoons |
ketchup
|
|
| 1 | tablespoon |
sugar
|
|
| ¼ | teaspoon |
molasses
|
|
| 1 | clove |
garlic
crushed |
|
| 1 ½ | pounds |
pork tenderloin
two 12 ounce loins |
|
| 1 | tablespoon |
sesame seeds
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
prepared mustard
ground |
|
| 5 | ml |
vegetable oil
|
|
| 5 | ml |
vinegar
|
|
| 0.6 | ml |
salt
optional |
|
| 1 | dash |
turmeric
ground |
*
|
| 59 | ml |
milk
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
ketchup
|
|
| 15 | ml |
sugar
|
|
| 1.3 | ml |
molasses
|
|
| 1 | clove |
garlic
crushed |
|
| 680.4 | g |
pork tenderloin
two 12 ounce loins |
|
| 15 | ml |
sesame seeds
toasted |
|
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 to 6 hours, turning occasionally.
Place the pork in a shallow roasting pan; discard marinade.
Bake, uncovered, at 350℉ (180℃) F for 40 minutes or until a meat thermometer reads 160 to 170 degrees F.
Let stand for 5 minutes.
Slice pork; sprinkle with sesame seeds if desired.
Serve with the mustard sauce.
