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7 hours
Prep: 20 minutes
Cook: 40 minutes
266 calories per serving view nutrition facts
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| 1 | tablespoon | prepared mustard | ground |
| 1 | teaspoon | vegetable oil | |
| 1 | teaspoon | vinegar | |
| 1/8 | teaspoon | salt | optional |
| 1 | dash | turmeric | ground |
| 1/4 | cup | milk | |
| 1/4 | cup | soy sauce | |
| 2 | tablespoons | ketchup | |
| 1 | tablespoon | sugar | |
| 1/4 | teaspoon | molasses | |
| 1 | clove | garlic | crushed |
| 1 1/2 | pounds | pork tenderloin | two 12 ounce loins |
| 1 | tablespoon | sesame seeds | toasted |
In a bowl, combine mustard, oil, vinegar, salt if desired and turmeric; gradually add milk until smooth.
Refrigerate.
In a large resealable plastic bag or shallow glass dish, combine soy sauce, ketchup, sugar, molasses and garlic.
Add pork; seal or cover and refrigerate for 4-6 hours, turning occasionally.
Place the pork in a shallow roasting pan; discard marinade.
Bake, uncovered, at 350 degrees F for 40 minutes or until a meat thermometer reads 160-170 degrees F.
Let stand for 5 minutes.
Slice pork; sprinkle with sesame seeds if desired.
Serve with the mustard sauce.
| % Daily Value* | |
| Total Fat 9.0g | 13% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 1190mg | 50% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 1.0g | 2% |
| Sugars 6.0g | |
| Protein 38.0g | 76% |
| Vitamin A | 2% | Vitamin C | 5% | |
| Calcium | 6% | Iron | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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