Ingredients
1 tablespoon ground mustard1 teaspoon canola oil1 teaspoon cider vinegar1/8 teaspoon salt, optionalDash ground turmeric1/4 cup milk1/4 cup soy sauce2 tablespoons ketchup1 tablespoon sugar1/4 teaspoon molasses1 garlic clove, crushed2 pork tenderloins (1 pound each)1 tablespoon sesame seeds, toasted, optional
Preparation
In a large bowl, combine the mustard, oil, vinegar, salt if desired and turmeric; gradually add milk until smooth. Refrigerate.
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.
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.
