Recipe - Oriental Pork With Hot Mustard Sauce

1 tablespoon Ground mustard
1 teaspoon Vegetable oil
1 teaspoon Vinegar
1/8 teaspoon Salt, optional
1 ds Ground turmeric
One fourth cup Milk
One fourth cup Soy sauce
2 tablespoon Ketchup
1 tablespoon Sugar
One fourth teaspoon Molasses
1 Clove garlic, crushed
2 Pork tenderloins
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, molassas and
garlic. Add pork; seal or cover and refrigerate for 46 hours, turning
occasionally. Place the pork in a shallow roasting pan; discard marinade.
Bake, uncovered, at 350° for 40 minutes or until a meat thermometer reads
160170°. Let stand for 5 minutes. Slice pork; sprinkle with sesame seeds
if desired. Serve with the mustard sauce.

Recipe by: Taste of Home April/ May 1997 Posted to MCRecipe Digest V1
#630 by The Taillons taillon@access.mountain.net on May 31, 1997