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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy, Meats, Grains Not, Sent 8 Servings

INGREDIENTS

1 T Ground mustard
1 t Vegetable oil
1 t Vinegar
1/8 t Salt, optional
1 ds Ground turmeric
1/4 c Milk
1/4 c Soy sauce
2 T Ketchup
1 T Sugar
1/4 t Molasses
1 Clove garlic, crushed
2 Pork tenderloins
1 T 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

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 70
Calories From Fat: 26
Total Fat: 2.9g
Cholesterol: 18.5mg
Sodium: 383.3mg
Potassium: 136.4mg
Carbohydrates: 4.2g
Fiber: <1g
Sugar: 3.1g
Protein: 6.7g


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