| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats, Grains | Not, Sent | 8 | Servings | |
INGREDIENTS
| 1 | tb | Ground mustard |
| 1 | ts | Vegetable oil |
| 1 | ts | Vinegar |
| 1/8 | ts | Salt, optional |
| 1 | ds | Ground turmeric |
| 1/4 | c | Milk |
| 1/4 | c | Soy sauce |
| 2 | tb | Ketchup |
| 1 | tb | Sugar |
| 1/4 | ts | Molasses |
| 1 | Clove garlic, crushed | |
| 2 | Pork tenderloins | |
| 1 | tb | Sesame seeds, toasted |
INSTRUCTIONS
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, molassas 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. Recipe by: Taste of Home - April/ May 1997 Posted to MC-Recipe Digest V1 #630 by The Taillons <taillon@access.mountain.net> on May 31, 1997
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