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
- 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.
- 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.
- 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.
