I love Chinese food, and this soy-marinated tenderloin is one of my favorites. It's terrific served warm or cold, especially when dipped in the zippy mustard sauce.
Grilled Pork with Hot Mustard
Ingredients
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons dry red wine or chicken broth
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1/2 teaspoon ground cinnamon
- 2 pork tenderloins (3/4 pound each)
- hot mustard:
- 1/4 cup Dijon mustard
- 1 tablespoon honey
- 1 teaspoon prepared horseradish
- 2 teaspoons sesame seeds, toasted
Directions
- In a large resealable plastic bag, combine the soy sauce, wine, brown sugar, honey and cinnamon; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
- Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
- In a small bowl, combine the mustard, honey and horseradish. Slice pork; sprinkle with sesame seeds. Serve with hot mustard.
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