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Asian Pork with Hot Mustard Sauce

Total Time

Prep: 15 min. + marinating Bake: 40 min.


8 servings

You're not likely to have many leftovers when you serve this taste-bud-tingling pork dish. Does it ever go fast when I make it for a party!—Alice Hoffman, Perry, Iowa


  • 1 tablespoon ground mustard
  • 1 teaspoon canola oil
  • 1 teaspoon cider vinegar
  • 1/8 teaspoon salt, optional
  • Dash ground turmeric
  • 1/4 cup milk
  • 1/4 cup soy sauce
  • 2 tablespoons ketchup
  • 1 tablespoon sugar
  • 1/4 teaspoon molasses
  • 1 garlic clove, crushed
  • 2 pork tenderloins (1 pound each)
  • 1 tablespoon sesame seeds, toasted, optional


  1. In a large bowl, combine the mustard, oil, vinegar, salt if desired and turmeric; gradually add milk until smooth. Refrigerate.
  2. In a large resealable plastic bag, combine the soy sauce, ketchup, sugar, molasses and garlic; add pork. Seal bag and turn to coat; refrigerate for 4-6 hours, turning occasionally.
  3. Discard marinade. Place pork in a shallow roasting pan. Bake, uncovered, at 325° for 15-17 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Slice pork; sprinkle with sesame seeds if desired. Serve with mustard sauce.

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