A fool-proof recipe to serve guests using always-tender pork tenderloin. Serve with Mustard-Soy Sauce, steamed baby peas and fried rice.

Glazed Pork Tenderloins

1/2 cup Kikkoman teriyaki sauce
1/4 teaspoon anise seed, crushed
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
2 pork tenderloins, about 3/4-pounds each
2 tablespoons dry mustard
1 teaspoon white vinegar
1 teaspoon water
Kikkoman soy sauce

1. Combine teriyaki, anise, pepper and cloves. Brush both sides of each tenderloin thoroughly with glaze mixture; place on shallow roasting pan, tucking thin ends of each tenderloin under.
2. Bake in 425°F (220°C) oven for 20 to 25 minutes or until internal temperature (measured with a meat thermometer) reads 155°F (approximately 65°C), brushing every 10 minutes with remaining glaze mixture.
3. Remove from oven and let stand 10 minutes. Slice thinly and serve with dipping sauce.

Serves 6.

Mustard-Soy Dipping Sauce: Blend mustard with vinegar and water to make a smooth paste. Cover and let stand 10 minutes. Thin with enough soy sauce to dipping consistency.

Nutrition Facts: Calories 177 calories Protein 25 grams Fat 5 grams Sodium 600 milligrams Cholesterol 66 milligrams Saturated Fat 1 grams Carbohydrates 8 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.