Glazed Pork Tenderloins
A fool-proof recipe to serve guests using always-tender pork tenderloin. Serve with Mustard-Soy Sauce, steamed baby peas and fried rice.
1/2 cup 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
- 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 a preheated 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.
Makes 6 servings.
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.
Nutritional Information Per Serving (1/6 of recipe): 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 National Pork Board.